Prepared-Not-Scared Cookbook by Laura Robins
Author:Laura Robins
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2020-04-15T00:00:00+00:00
Chicken & Black Bean Soup
1/4 cup dried onions
1/4 cup dried carrots
1 cup water
2 tablespoons olive oil
2 teaspoons dried garlic
2 dried ancho chiles (poblano) stemmed, seeded and chopped
4 cups water
8 cubes chicken bouillon
2 cups dry black beans
1 teaspoon cumin seeds, toasted and ground
1/2 cup dried cilantro flakes
2 cans (15 ounces each) chicken chunks, with liquid
2 teaspoons vinegar
Salt & pepper
1/2 cup dry sour cream + 1/2 cup water
Salsa
Rehydrate onions and carrots in 1 cup water for 15 minutes. Drain.
In a large pot over high heat, add oil. Add onions, carrots, garlic and chiles. Stir and mix constantly until cooked through. Add 4 cups water, bouillon, black beans and cumin. Turn down heat to medium-low and simmer uncovered for 1 hour or until beans are soft. Add cilantro. (To make this a creamy soup, puree it in a blender then return it to the pot.) Add chicken and heat through. Add vinegar and salt and pepper to taste. In a small bowl, mix dry sour cream and water until smooth. Garnish with sour cream and salsa. Makes 4–6 servings.
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Budget | Cooking for One or Two |
Cooking with Kids | Gourmet |
Large Quantities | Microwave Cooking |
Organic | Quick & Easy |
Raw | Slow Cooking |
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