Recipe - Black Bean Soup With Cilantro Pesto

=== BLACK BEAN SOUP ===
1 pound Black beans; soaked
overnight
2 Onions
3 Carrots
3 Garlic cloves; minced
1 Bay leaf
1 teaspoon Ground cumin
1 One half teaspoon Salt
Pepper to taste
1 cn Tomato paste ; (6 oz)
=== CILANTRO PESTO ===
1 bn Cilantro
10 Parsley sprigs
One half cup Parmesan cheese
One half cup Toasted almonds
Juice of 3 limes
4 tablespoon Chopped garlic
1 cup Olive oil
One half teaspoon Salt

Rinse beans in cold water and place in pot with a ratio of twice as
much water as beans. Bring water to a boil. Reduce heat to low, cover
and let simmer on the stove, stirring often, about 1 One half hours.
Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the
cilantro and parsley. Place the cilantro, parsley, cheese, almonds,
lime juice and garlic in a food processor. Blend to a smooth mixture.
With the machine running slowly, pour in the olive oil. Add salt and
pulse. Store half in refrigerator for a later date and place the rest
in a bowl for service. Peel and chop the carrots and onions for the
soup, then set aside. Chop the cilantro, and also reserve. Check
beans for tenderness. Saute the carrots, onions, and garlic in oil
until golden. Add a small amount of the bean liquid to the saute pan
to deglaze. Add the vegetables to the soup, then add the tomato
paste, cilantro, and salt. Continue to simmer until tender. Serve
soup topped with cilantro pesto. Serves 4.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 111

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.