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