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      In the Kitchen with Sandra: Black Bean Soup

      Nov. 26, 2012

      November is in full swing and I am finding it difficult to adjust to the weather changes. It’s getting colder out there and there are many people who are wearing their winter apparel. The barbeques have been stored away and fresh produce is getting more expensive as the weeks progress. This also means that our bodies need a warmer meal to satisfy the chill in the air. So when I was asked by a family member to make something with black beans, my thoughts automatically went to a steaming bowl of hot soup. This soup was inspired by a black bean soup I first learned to make in cooking class. The recipe will make a first course for four people or a main course for two. Enjoy!

      Keep Me Warm Black Bean Soup

      ½ tbsp butter
      1 medium onion, finely diced
      1 stalk celery, finely diced
      100 gr panchetta
      1 can (540ml) Black beans
      2 cups vegetable or chicken broth
      Salt and pepper to taste

      Begin by melting the butter in a large pot over medium high heat. Add the onions, celery and pancetta and sauté until the onions are translucent and the celery is tender, about 6 minutes. Add the black beans with the liquid from the can. Add the broth and let cook for about 15 to 20 minutes. Remove from the heat, and with a hand held mixer coarsely puree the soup for about 2 minutes. Season with salt and pepper and serve while hot.  You may also garnish with a tablespoon of cooking cream and serve with your favorite breadsticks.

      One Response to “In the Kitchen with Sandra: Black Bean Soup”

      1. Giovanna Spatola says:

        Your black-bean-soup is very good looking. I’ll try it!!!