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Vegetarian Blackbean Soup
by Chef Roland

2 oz            Vegetable oil
1 oz            Chopped garlic
1 cup            Carrots diced
1 cup            Celery diced
2 cup            Onions diced
Sautee garlic in oil until lightly browned, ad rest of vegetables and gently sautee until onions are translucent.

1 Tbs            Red Chimayo chili ( freshly toasted & ground)
1.5 tesp            Cumin
1.5 tesp            Corriander
2 tesp            Ground black pepperad spices to vegetables, sautee 2 min

1 can            28oz crushed tomatoes (lighly pureed)
3 can            28oz black beans (puree 2 cans)
1/2 tesp            Salt
1 Tbs            Soy sauce
1/2 Tbs            Worcestershire sauce
4 oz            Red wine (burgundy)
ad to soup, simmer gently for 30 min

2 Tbs            Red wine vinegar
add to soup and simmer 5 more minutes.

This soup must be cooked 1 day before serving in order to develop its full flavor.
Serve with sour cream or cream fraich and for garnish use Chives or green onions or cilantro.

—            makes 1 gal, freezes well