Black Bean Soup With Cumin and Coriander

“This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.”
READY IN:
50mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
  2. Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
  3. Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
  4. In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
  5. Serve soup hot in heated bowls, topping each serving with sour cream mixture.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: