There's nothing quite like soup to nourish your body and soothe your soul. Make these simple and comforting recipes while there's still a nip in the air.
Black Bean Soup
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You can have this Southwestern black bean soup topped with sour cream and cilantro ready in 30 minutes, and I'll bet you've got most of the ingredients in your pantry already.
Get the recipe for Black Bean Soup
You can have this Southwestern black bean soup topped with sour cream and cilantro ready in 30 minutes, and I'll bet you've got most of the ingredients in your pantry already.
You can have this Southwestern black bean soup topped with sour cream and cilantro ready in 30 minutes, and I'll bet you've got most of the ingredients in your pantry already.
Get the recipe for Black Bean Soup
I have a vegetarian mulligatawny simmering on the stove right now. I seldom make anything the same way twice. My wife always uses a recipe and doesn't believe in experimenting, so on Sundays I cook and we have interesting dishes. This soup has onion, garlic, ginger, carrots, celery, apple, coconut milk and red lentils. i would have added potatoes, but we have none. I use a vegetable stock that my wife makes and freezes. For spices I add salt, black pepper, cumin, cardamom, turmeric, cinnamon and cayenne pepper. After sauteing all the veggies and apple, I add the lentils vegetable stock and coconut milk and simmer until the lentils are soft. Then I blend half the mixture until smooth and pour it back into the pan and add lemon juice. I base my quantities on what we have available and adjust as I go, tasting over and over until it is just right. We will serve this with a dollop of plain yogurt and some fresh baked naan. I am getting hungry smelling it and typing about it.
homer_winslow: I have a vegetarian mulligatawny simmering on the stove right
Oh God, that's an awful black beans soup. That's definitely not the way to do it! Buy black beans and do it from scratch! Put them--say half a kilogram-- in the pressure cooker(is it how it's called?) with water about double the height of grains. Cook them for about 45 minutes. When tender smash the beans a bit to thicken the soup. To season it use only garlic, say ten cloves peeled and smashed(or more if you're a fan), cook them in oil till golden, pour the soup and let it simmer for about 15 minutes to get the flavor . For those who do not object to it, to add bacon makes a terrific combination. Please do not use canned beans, and trust me, there's no need of chicken broth.
ginadeoliveira2008: Oh God, that's an awful black beans soup. That's definitely
http://www.nytimes.com/2009/01/07/dining/071lrex.html?_r=1&ref=dining