SUN-DRIED TOMATO SOUP
Black beans, sweet red roasted peppers, mushrooms and sun-dried tomatoes quick-simmered in a ginger, garlic and cilantro tomato broth. Especially nice!
Makes 7-1/2 cups
15 oz. can black beans including liquid
2 c. canned tomato puree
1 c. canned petite diced tomatoes including some liquid
1 c. water
1/2 c. non-dairy creamer
1 sweet red roasted pepper, diced into 1/2 inch squares
7.5 oz. (dr. wt.) jar sliced mushrooms including liquid
4-5 marinated sun-dried tomatoes, sliced into 1/4 inch wide strips, or quartered, plus 3 T. oil from the sun-dried tomato jar (if you don’t have enough oil, use olive oil to make up the difference)
1 fresh Roma tomato, cored and diced into 1/4 inch cubes, petite, like the canned tomatoes
1 T. juice of fresh squeezed lime (lemon will do)
1 handful fresh cilantro leaves
2 T. peeled, chopped fresh ginger (use a sharp knife to cut cleanly through the fibers)
2 fresh peeled garlic cloves, finely chopped
1 t. sugar
salt to taste
Place all ingredients in large saucepan. Bring to soft boil, then reduce heat and cook, uncovered, for 15 minutes.
Serve alone topped with freshly ground black pepper, or topped with a few croutons and fresh chopped cilantro.
Notes: A quick soup that tastes like you labored over it.
Make your own soup croutons. All you have to do is toast a slice of bread and cut it into small squares. They don’t have to be hard throughout. Perfect for soup!
You don’t always have to use the full can of tomatoes, as we most often do. Use what you need for the recipe, then place the rest in the refrigerator to use for another recipe. Traditionally we’ve used the entire can/package of an ingredient and then proceeded to build the recipe around that volume. Take a break from the past.