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November 2018

Soup Recipes

Soups Recipes

Potato and Leek Soup

Potato and Leek Soup Recipe
4 Tablespoons Butter 5 Leeks sliced 6 Tablespoons Flour 4 Cups Hot water 5 Potatoes peel ...

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Sunday BlackBean Soup New York Times Recipe

Sunday BlackBean Soup New York Times recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sunday BlackBean Soup New York Times recipe  PDF


1 lb Dried black beans
2 Smoked ham hocks
3 c Chicken stock
4 Coarsely chopped carrots
3 Coarsely chopped onions
3 Coarsely chopped celery
1 T Chopped jalepeno pepper
3 Garlic cloves
1 t Cumin
1 c Dry sherry
1 Lime (juice)
To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1 2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mi ture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice.

Sunday BlackBean Soup New York Times recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
219 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Sunday BlackBean Soup New York Times recipe  PDF   Soup recipes RSS   Thumsb up

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