Spicy Black Bean Soup with Shrimp

By chbounds

Simply Classic Junior League of Seattle

Ingredients

• Garlic Yogurt:
• Soup
• 2 cups dried black beans, rinsed
• 3 T. butter
• 2 T. vegetable oil, divided
• 2 cups onion, finely chopped
• 4 medium cloves garlic, minced
• 2 tsp. fresh ginger, minced
• 1/2 medium jalapeno pepper, minced
• 1 28-oz. plum tomatoes, drained and coarsely chopped
• 2 tsp. dried thyme
• 6-8 cups chicken stock
• 2 tsp. salt
• 1/2 tsp. pepper
• 24 medium shrimp, peeled and deveined
• 3 T. cilantro, chopped
• 1 1/2 c. plain yogurt
• 2 medium cloves garlic, minced

Preparation

Step 1

1. Place beans in a large heavy pot with enough water to cover by 3 inches. Soak at room temperature overnight. Drain and rinse.

2. Heat butter and 1 T. oil in same pot over medium-low heat. Add onion, garlic, ginger, and jalapeno. Saute until softened, about 5 minutes. Add drained beans, tomatoes, thyme, and 6 cups chicken stock. Bring to a boil. Reduce heat, cover and simmer until beans are tender, 2 to 2 1/2 hours. Add more stock as necessary during this time. Transfer half of cooked beans to a food processor and puree. Return puree to remaining soup in pan. Add salt and pepper. Cover and keep warm. (Or refrigerate up to two days.)

3. Heat remaining 1 T. of oil in skillet. Add shrimp and saute quickly, only until opaque and pink, about 3 minutes.

4. For garlic yogurt, mix yogurt and garlic together in a non-reactive bowl.

5. To Serve, re-warm soup over low heat if necessary. Ladle into warm bowls and place four shrimp atop each. Add a dollop of yogurt and a few cilantro leaves. Serve immediately.