KEMP'S VEGETARIAN BLACK BEAN SOUP WITH SHERRY & LIME
Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp is speaking my language with these ingredients! I swear the shot of Cream Sherry added to my Black Bean Soup at El Tio Pepe's launched an endless search for the perfect Black Bean Soup. This recipe calls for dried black beans cooked according to Recipe #512333. Corn bread goes well with this, and so does a beer or a margarita. (Please don't mark down this recipe if you don't use Recipe#512333; it's integral to the taste.) I have not included the preparation time for Recipe#512333 in this recipe's times.
Provided by KateL
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
- Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
- Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
- Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
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Marcus Burrows
[email protected]This soup is delicious and easy to make. I love that it's a one-pot meal, which makes clean-up a breeze. I've made it several times and it's always a hit with my family and friends.
Victor Mfon
[email protected]I love this soup! It's so hearty and flavorful. I always make a big batch and freeze some for later. It's the perfect meal for a busy weeknight.
Wasi Ur Rehman
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. It's easy to make and the flavors are amazing. I highly recommend this recipe.
Ibrahim Saudi
[email protected]This soup was a disaster! I followed the recipe exactly and it turned out inedible. The soup was too thick and pasty, and the flavors were all wrong. I had to throw the whole thing out.
Victoria Stokes
[email protected]I was disappointed with this recipe. The soup was bland and lacked flavor. I had to add a lot of salt and pepper just to make it palatable. I won't be making this again.
f4iryal3x
[email protected]I thought this soup was just okay. It wasn't bad, but it wasn't anything special either. I probably won't be making it again.
Tammico Smith
[email protected]This soup was very easy to make and it tasted great. I especially liked the addition of the avocado and cilantro. I would definitely recommend this recipe to others.
Millie Winston
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of black beans. But I'm so glad I did! The soup was delicious and I couldn't even tell that there were black beans in it. I'll definitely be making this again.
Muhammad Asawir
[email protected]This was a great recipe! I followed it exactly and the soup turned out perfect. It was hearty and flavorful, and the sherry and lime added a nice touch. I will definitely be making this again.
Andrew Wenzel
[email protected]This soup is amazing! I've made it several times and it's always a hit with my family and friends. The flavors are well-balanced and the soup is just the right consistency. I highly recommend this recipe.
lino braccino
[email protected]I'm so glad I tried this recipe! It's now my go-to black bean soup recipe. The soup is creamy, flavorful, and packed with vegetables. I also love that it's a one-pot meal, which makes clean-up a breeze.
Lydia Bironika
[email protected]This vegetarian black bean soup is simply delicious! The combination of black beans, veggies, and spices creates a hearty and flavorful soup that's perfect for a cold winter day. I especially love the addition of sherry and lime, which gives the soup