black bean soup

Name: Black Bean Soup
Prep time: 8 h 15 min
Cook time: 2 h
Yield: 8
Cuisine: Cuban
Ingredients: 1 pound(s) dried black beans*; 1 large onion, diced; 4 stalk(s) celery, diced; 2 - carrots, peeled and diced; 3 - garlic cloves, minced; 1 1/2 cup(s) chicken broth; 2 1/4 teaspoon(s) cumin; dash(es) cayenne pepper (or more if you like); - juice of 1/2 lime; - salt and pepper to taste; ## OPTIONAL TOPPINGS:; - sour cream, chopped cilantro, crumbled queso fresco, diced onion, diced tomato, sliced green onion, diced avocado, shredded cheddar cheese, crumbled bacon

(1 RATING)

57 Pinches 1 Photo

Gretchen ***

Columbia, TN

Updated on Aug 3, 2013

This is my favorite soup. It's delicious, filling, and versatile. You can serve this over rice, with tortilla chips, or with a slice of cornbread.

Rate

prep time 8 Hr 15 Min

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

1 pound dried black beans*
1 large onion, diced
4 stalks celery, diced
2 - carrots, peeled and diced
3 - garlic cloves, minced
1 1/2 cups chicken broth
2 1/4 teaspoons cumin
dash cayenne pepper (or more if you like)
- juice of 1/2 lime
- salt and pepper to taste
OPTIONAL TOPPINGS:
- sour cream, chopped cilantro, crumbled queso fresco, diced onion, diced tomato, sliced green onion, diced avocado, shredded cheddar cheese, crumbled bacon

How To Make black bean soup

Step 1

Soak the beans: Rinse and sort beans. Soak beans in cold water (6-8 cups) for 8 hours or overnight.

Step 2

Drain 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.
Step 3

Cook 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.
Step 4

Add 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.
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