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Contents At A Glance


Jamaican Black Bean Soup

Menupart Soups and Stews, Vegetarian 
Daypart Lunch, Dinner
Region Caribbean

Yield: 14 Servings
Leeks, white only, chopped 1 qt.
Canola oil 2 Tbsp.
Curry powder 1 Tbsp.
Vegetable broth, hot 3 qt.
Santiago® Seasoned Black Beans 1 package
Roasted red bell peppers, diced 1 1/2 Cups
Plain lowfat yogurt 1 Cup
Mint sprigs 14
1. Cook leeks in oil in stock pot until tender, about 6 minutes. Stir in curry powder; cook 1 minute longer.
2. Add hot broth to pot; stir in Santiago® Seasoned Black Beans. Bring liquid to boil, reduce heat and simmer beans 15 minutes.
3. Using slotted spoon, remove 4 cups solids from soup mixture. Puree with blender or press through food mill; return to hot soup. Stir in roasted diced peppers.
4. For each serving, ladle 1 cup soup into bowl. Swirl in 1 tbsp. yogurt and garnish with mint sprig.

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