Recipe - Inn At Cedar Crossing Black Bean Tomato Soup

One fourth cup Vegetable oil
1 md Onion; chopped
4 Ribs celery; chopped
1 lg Carrot; chopped
One fourth cup Fresh chopped garlic
2 cup White wine
One fourth cup Tomato paste
1 tablespoon Black pepper
1 tablespoon Kosher salt
1 tablespoon Cumin
1 One half qt Water
1 tablespoon Oregano
4 ds Hotpepper sauce
1 teaspoon Cayenne pepper
1 Bay leaf
3 lg Tomatoes; minced
2 tablespoon Light chili powder
6 cup Black beans; soaked in water
overnight, drained, rinsed
Creme fraiche or sour cream
for garnish

Notes: Inn at Cedar Crossing at 336 Louisiana Street, Sturgeon Bay, WI.
Milwaukee Journal Sentinel.

Put oil in a 6quart stock pot. Add onion, celery, carrot and garlic. Saute
until onion is soft. Add white wine, and while simmering to slightly reduce
wine, scrape bottom of pan to loosen any fragments of food. Add all
remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay
leaf. Top with creme fraiche or sour cream. Makes 10 to 15 servings.

chef Joel Mathews.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998