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Cooking For Fun
 
Mexican Soups
 
 
Black Bean Chili
Serves 6

3 cups dried black beans
2 large onions (2c. chopped)
6 cloves garlic, minced
1 bay leaf
4 Tablespoon Cumin
1 Tablespoon Paprika
1/2 Tablespoon Cayenne pepper
2 Tablespoon Chili powder (see note)
2 Tablespoon Oregano
1 Green Pepper, Chopped
2 Can  (16Oz) Peeled Tomatoes, With Juice -- cut up
1 Teaspoon Sugar
Salt To Taste
Cider vinegar for sauteing

Soak beans overnight. In large stockpot, saute 1/2 of the onions & 2 cloves of the garlic in cider vinegar (and water, if the fumes are killing you). Once they are
soft, add beans and 8 cups water (or enough to cover the beans by 1 inch) and the bay leaf. Bring to a boil, then cover and simmer 1 hour. In 2nd large stockpot, saute rest of onions until soft (again in cider/water), then add 2 cloves garlic and green pepper..saute until peppers get slightly soft. Add spices (cumin, Hung. paprika, chili,
cayenne, oregano) and saute 3-5 additional minutes, adding water if necessary to keep from sticking to the bottom. Add tomatoes & their juices, sugar, and 1/2 tsp salt.  Simmer for 30 min. When beans have simmered for 1 hr, add them to the tomato mixture (when it is done with 30 minutes of simmering by itself) and throw in remaining 2 cloves of minced garlic. Stir and simmer 1-2 additional hours, leaving the cover off or on (I chose off) to get your desired thickness/consistency. Add more salt if you need it during this cooking stage. It's excellent over rice, plain with bread or cornbread!) or over potatoes.

Vegetable Chile

2 Tbsp olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
1 rib celery, finely chopped
1 cup corn kernels
4 cloves garlic, finely chopped
11/2 Tbsp mild chili powder
1 Tbsp ground cumin
1 Tbsp dried oregano
1 (28 ounce) can peeled tomatoes, pureed with their juices
1 Tbsp vegetarian Worcestershire sauce
1 tsp Tabasco (optional)
2 tsp wine vinegar
5 cups cooked beans (mixture of black, pinto, kidney, garbanzo)
1 tsp ground black pepper
2 Tbsp coarse yellow cornmeal
non fat sour cream
¼ cup chopped parsley

Heat oil in a large heavy pot. Add onion, carrot, celery & garlic and brown over medium heat, about 5 to 6 minutes. Stir in corn, chili powder, cumin, oregano, tomato pulp. Worcestershire, Tabasco, vinegar, beans & pepper. Simmer briskly, uncovered, for 20 minutes or until most of the cooking liquid has been absorbed by the beans. Stir in the
cornmeal in a thin stream to thicken chili & cook 1 minute longer. Serve garnished with 2 Tbsp non fat sour cream & sprinkle of parsley per serving. 6 servings
 
Broccoli Bisque

6 cups chopped broccoli
2 cups vegetable broth or vegetarian chicken-flavor broth
1 medium onion, chopped
2 Tbsp fresh lemon juice
1 large clove garlic, minced
fresh ground pepper to taste
1 cup skim milk
broccoli florets for garnish, optional

In a large saucepan, combine chopped broccoli, broth, onion, lemon juice, garlic, pepper & 1 cup water; bring to a boil. Reduce heat to medium; cook, covered, 12 to 15 minutes, until broccoli is tender, adding more water, 1 tablespoon at a time, if liquid begins to
evaporate. Transfer broccoli mixture to food processor; puree until smooth. Return
mixture to saucepan, stir in milk.  Cook over low heat, stirring frequently, until hot (do not boil). Ladle into 4 bowls, garnish with broccoli florets, if desired.

 

 
 
 
 
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