Cuisinart DLC-XP manual Black Bean Soup

scallions in the small feed tube; use light pressure to slice. Insert the 4 mm slicing disc; use medium pressure to slice the cucumbers and red and yellow peppers. Transfer the vegetables to a large bowl.

Insert the metal blade in the processor. With the machine running, drop the garlic and jalapeños through the feed tube and process to chop, about 5 seconds. Scrape the work bowl. Add the radishes to the work bowl; pulse to chop, 10-15 times. Add the tomatoes to the work bowl; pulse to chop, 10-15 times. Add the vegetables to those already in the large bowl and stir to combine.

Transfer half the chopped/sliced vegetables to the work bowl. Add the drained roasted peppers and 3 cups of the juice. Pulse to combine, 10 times, then process until smooth, about

2 minutes. Return the puréed vegetable mixture to the large bowl and stir to incorporate. Stir in the vinegar, brown sugar, salt and pepper. Refrigerate until well chilled; adjust seasonings to taste before serving.

Serve chilled. May be garnished with sliced or chopped avocado, freshly chopped cilantro or Italian parsley, and a small dollop of sour cream. To turn this into a summertime meal, top each serving with 4-6 ounces cooked (poached or grilled) shrimp and scallops.

Nutritional analysis per 1 cup serving:

Calories 61 (7% from fat) • carbo. 13g • pro. 2g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 342mg • fiber 2g

BLACK BEAN SOUP

Yield: 3 quarts

Preparation: 15-20 minutes, 2 hours cooking

2pounds dried black beans

1red bell pepper

1yellow bell pepper

1/2 pound carrots, peeled, cut to fit large feed tube

4large ribs celery, trimmed, cut to fit large feed tube

6cloves garlic, peeled

1-1/2 pounds Spanish onions, peeled, cut in 1-inch pieces

2tablespoons extra virgin olive oil

1tablespoon oregano

1tablespoon ground cumin 1-1/2 teaspoons thyme

1teaspoon ground coriander

1bay leaf

2quarts vegetable stock*

3cups water kosher salt

freshly ground black pepper

Sort the beans and discard any dirt and/or stones. Place in a medium bowl and cover with cold water by 3 inches. Allow to soak, covered, for 8 hours/overnight.

Insert the 6 mm slicing disc. Arrange the peppers in the large feed tube and use medium pressure to slice; remove and reserve. Insert the 4 mm slicing disc. Arrange the carrots and celery in the large feed tube; use medium pressure to slice. Remove and reserve. Insert the metal blade. With the machine running, drop the garlic through the small feed tube and process to chop, 5 seconds. Scrape the work bowl. Add the onions; pulse to chop, 10 times.

In a 6-quart Cuisinart® stockpot, heat the olive oil over medium heat. When hot, add the sliced and shredded vegetables and garlic. Cook over medium heat until softened and translucent. Add the oregano, cumin, thyme, coriander and bay leaf; cook over medium low heat until aromatic, about 5 minutes.

Drain and rinse the beans. Add the beans to the stockpot along with the stock and water. Bring the soup to a boil, then reduce the heat to low, cover loosely and simmer for 1-1/2 - 2 hours, until the beans are tender and the soup has thickened. Allow to cook slightly. Remove the bay leaf and discard. Insert the metal blade. Process the soup in three batches until creamy and

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