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Source: FamilyTime Community Cookbook

BLACK & WHITE SOUP
This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.
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Serves: 8
Prep Time: 0 minutes
Cook Time: 0 minutes
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cheddar cheese soup
2 tablespoons (1/4 stick) butter
1/2 large red bell pepper, cut into matchstick-size pieces
1/2 large yellow bell pepper, cut into matchstick-size pieces
1/2 large green bell pepper, cut into matchstick-size pieces
1 large onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups chicken stock, or canned low-salt chicken broth
1 cup whole milk
1 cup whipping cream
8 ounces sharp white cheddar cheese, grated (about 2 cups)
black bean soup
Purchased tomatillo salsa
sour cream
black bean soup
1 1/2 cups dried black beans
4 1/2 cups water
1 medium onion, chopped
1 large carrot, chopped
3 slices bacon, chopped
5 large fresh thyme sprigs
3 garlic cloves
1 bay leaf
2 1/4 teaspoons ground cumin
2 cups (or more) chicken stock, or canned low-salt chicken broth
1/4 cup chopped fresh cilantro




for cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.

To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream.
BLACK BEAN SOUP
Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight.
Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes.
Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper.

Note: This soup can also be used as 1/2 of the recipe for Black and White Soup.








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