posted by Liz 06-28-98 5:11 PM
from the Moosewood Restaurant Cooks at Home cookbook
Black Bean Soup
10 sun dried tomatoes (not packed in oil)
1 cup boiling water
1-1/2 cups finely chopped onions
3 garlic cloves, minced or pressed
1 jalapeno chile, minced, or 1/4 tsp. cayenne
2 Tblsp. vegetable oil
1 tsp. ground cumin
1/3 cup water
3 cups undrained canned tomatoes (28 oz. can)
4 cups undrained cooked black beans (two 16-oz. cans)
1/4 cup chopped fresh cilantro
additional water or tomato juice
Tofu Sour Cream
In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.
In a soup pot, saute the onions, garlic and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent.
Add the cumin, 1/3 cup water, and the juice from tomatoes. Break up the tomatoes by squeezing them into the soup pot or chop them coarsely right in the can and add them to the pot.
Cover and bring to a boil.
Lower the heat and simmer, covered for 5 minutes.
Add the black beans and their liquid,and continue to simmer stirring occasionally to prevent sticking.
Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until the
onions are tender.
Stir in the cilantro and remove the soup from the heat.
Puree half of the soup in a blender or food processor and return it to the pot.
If the soup is too thick, add some water or tomato juice.
Reheat gently.
Serve with Tofu Sour Cream
Tofu Sour Cream:
12 oz. soft or silken tofu
2 Tblsp. lemon juice
1/2 tsp. salt, divided
Boil 2 cups of water with 1/4 tsp salt. Drop in uncut tofu and return to boil.
Remove from heat and allow to stand for 2-3 minutes.
Place piece of tofu, lemon juice, and the second 1/4 tsp. salt in blender. Blend until smooth.