Spicy Black Bean Soup

Malzemeler

• 1 yemek kaşığı chili powder
• 1 bardak beef stock
• 6 fl oz dry red wine
• 45 oz black beans

Talimatlar

1. Puree 2/3 of beans with liquid in a food processor or blender.
2. Pour the bean puree into a non-reactive, medium saucepan. Drain the remaining beans and add them to the pan.
3. Stir in the stock, wine and chili powder. Bring the mixture to a simmer over medium heat, stirring occasionally, about 5 minutes.
4. Ladle the hot soup into soup bowls.
5. As an option, add 1/4 cup plain yogurt, stir in until smooth. Garnish each serving by drizzling on about 2 teaspoons yogurt.
6. For a completely smooth soup, puree all the beans and add a half cup more stock. Sprigs of cilantro would be an attractive garnish in addition to the splashes of yogurt.
7. Note: based on recipe from 5-in-10 Cookbook.