Several years ago, I took a series of cooking classes at an adult education center, which featured local chefs from the Boston area. One of my favorite classes was taught by Marjorie Druker, chef and owner of The New England Soup Factory, not only because I loved the soups she made, but also because of her wonderful personality, and all of the fabulous cooking tips she shared with us. When I stumbled upon the New England Soup Factory Cookbook at a bookstore a few years later, I knew it would be a staple in my kitchen. One of my favorite recipes from the book is this soup, and I make it every winter when I crave some Caribbean warmth and flavor. This is her recipe with a few minor modifications.
- Yellow rice
- 1 Tbs olive oil
- 1/2 cup chopped onion
- 3/4 cup jasmine rice
- 1 1/2 cups water
- 1/2 tsp kosher salt
- pinch of saffron or turmeric
- 2 cans low sodium black beans drained and rinsed
- 2 Tbs olive oil
- 4 cloves garlic minced
- 1 large onion peeled and diced
- 2 ribs celery diced
- 10 cups vegetable or chicken stock
- 4 cups 32 oz crushed tomatoes
- 2 tsp ground coriander
- 1 cup sherry
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground pepper, to taste
- 1 habanero pepper seeded and minced
- 1 Tbs lime juice
- cooked yellow rice (from recipe)
- 1 bunch scallions chopped, for garnish
For the rice: Heat a 3 quart saucepan over medium-high heat, and add the olive oil. Add the onion, and saute for 5 minutes.
Add the rice and continue to sauté for another 3 minutes more.
Add the water, salt, and saffron.
Bring to a boil, cover the pan, and reduce heat to low.
Cook for 15-20 minutes, or until the water is absorbed, and rice is fluffy.
For the soup: Heat a stockpot over medium-high heat.
Add olive oil, onion, celery, and garlic,
saute, stirring frequently for 10 minutes.
Add the beans, stock, tomatoes, coriander and sherry.
Bring to a boil.
Reduce the heat to medium-low and simmer for approximately 30 minutes.
Add cilantro, and season with salt and pepper.
Add habanero pepper, lime juice, and rice.
Garnish with scallions.