Black Bean Soup
You can serve this over rice, with tortilla chips, or with a slice of cornbread.
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- 1 lb
- dried black beans*
- 1 large
- onion, diced
- 4 stalk(s)
- celery, diced
- carrots, peeled and diced
- garlic cloves, minced
- 1 1/2 c
- chicken broth
- 2 1/4 tsp
- cayenne pepper (or more if you like)
- juice of 1/2 lime
- salt and pepper to taste
- sour cream, chopped cilantro, crumbled queso fresco, diced onion, diced tomato, sliced green onion, diced avocado, shredded cheddar cheese, crumbled bacon
1Soak the beans: Rinse and sort beans. Soak beans in cold water (6-8 cups) for 8 hours or overnight.
2Drain and rinse beans. Add to a large stockpot with water to cover by 1 inch. Bring to a boil, reduce heat, cover and simmer until beans are tender (1 1/2- 2 hours).
Season with salt and pepper to taste.
Do not drain.
3Cook onion, celery, and carrots in 1-2 tablespoons oil (or bacon drippings for extra flavor) in a skillet over medium heat until tender ( 6-7 minutes).
Add garlic and cook for another 2 minutes.
4Add vegetables, broth, cumin, and cayenne pepper to pot of beans.
Bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Season with salt and pepper to taste.
Working in batches, transfer 1/2 of the soup to the blender and puree. (Or use an immersion blender if you have one).
Return soup to pot and heat through.
Stir in lime juice and serve.
* You can substitute 4 cans of black beans for the dried. Just skip the first two steps and add a little extra broth to get desired consistency.