Insider's Recipes Master Edition by Recipe Masters - HTML preview

El Torito's Black Bean Soup

 12 oz. dried black beans
 8 cups chicken or vegetable stock
 2 teaspoons olive oil
 1 onion, chopped
 1 cup carrots, chopped
 1 cup celery, chopped
 2 cloves garlic, minced
 2 teaspoons dried oregano
 1 teaspoon dried thyme
 1 bay leaf
 1/2 teaspoon cayenne pepper
 3 tablespoons fresh lime juice
 Fresh cilantro (optional)

Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot.

Add stock and heat to boiling.

Meanwhle, heat olive oil over medium−high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.  Cover stockpot and reduce heat to simmer for 3 to 4 hours.

Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.