Black Bean Soup

Name: Black Bean Soup
Prep time: 1 h
Cook time: 14 h
Total time: 15 h
Yield: 4 serving(s)
Ingredients: 1 1/2 cups dried black beans; 4 1/2 cups water; 1 medium onion, chopped; 1 large carrot, chopped; 3 slices bacon, chopped; 3 cloves garlic, chopped; 5 sprigs fresh thyme; 1 bay leaf; 2 1/4 teaspoons ground cumin; 2 cups chicken stock, to taste; 1/4 cup fresh cilantro, chopped or 1/4 cup fresh parsley

Submitted by Donna M.

"This is the black bean soup that came with the "Black and White Soup" recipe #4505 , when I got it several years ago."

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Ready In:: 15hrs
Ingredients:: 11
Serves:: 4

ingredients

1 ¹⁄₂ cups dried black beans
4 ¹⁄₂ cups water
1 medium onion, chopped
1 large carrot, chopped
3 slices bacon, chopped
3 cloves garlic, chopped
5 sprigs fresh thyme
1 bay leaf
2 ¹⁄₄ teaspoons ground cumin
2 cups chicken stock, to taste
¹⁄₄ cup fresh cilantro, chopped or 1/4 cup fresh parsley

directions

Put beans in a large bowl and add enough cold water to cover by 3 inches.
Let soak overnight.
In morning, drain and rinse beans.
Place beans in a heavy pot.
Add 4 1/2 cups water and next 7 ingredients.
Bring to a boil, then reduce to simmer.
Simmer, stirring occasionally, until beans are tender (about 1 hour 10 minutes).
Puree at least 1/2 mixture in blender with 2 cups chicken broth.
How much of the mixture you puree will determine how much texture the soup has.
Return soup to pot and season to taste with salt and pepper.
Stir in chopped cilantro.
This soup cam be nade a day ahead, covered, and stored in the refrigerator.
Reheat soup to a simmer, adding more chicken broth if the soup is too thick.
This soup is good by itself, but is outstanding in the same bowl as the cheddar cheese soup described in Dave's Black and White Soup#4505.
Serve with a salad and herb bread (I like Garden Herb Bread#50830) and you have a meal fit for company.

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RECIPE SUBMITTED BY

Donna M.

I am the mother of 6 (only 5 of whom I birthed), and the grandmother of 10. Since my children were born in ’70, ’73, ’80, ’85, and ’90, I have always had kids in different stages of life; so my life has never been boring. I homeschooled the youngest 3 for 15 years(which I really really enjoyed), but my youngest daughter is now going to the University of Hawaii. The next oldest daughter is a theater manager and English teacher in Seattle. Our 4 sons are are all merried, living in West Virginia, Nevada, and Oregan and are the parents of all our grandchildren .I did the Cub Scout leader a long time ago; then the Girl Scout leader and like that a lot better. I also love to garden and to cook. I started cooking in grade school, was fixing dinner every night as my “family chore” by the time I was in junior high, and have been enjoying it ever since. I think when you enjoy cooking, it is contagious. My married sons both share some of the cooking with their wives; my college daughter has enjoyed putting on Sunday Suppers in her dorm. Reading is also a favorite pastime, but my “reading” is done via books on tape since I am legally blind. I love Zarr because it allows me access to so many recipes, as well as the benefit of others’ experiences (thanks to modern technology and a specialty computer software program designed for the blind and visually impaired. My husband (DH is an understated term) and I are involved in our church choir together, enjoy traveling, visiting friends around the country, and taking our grandchildren and Girl Scouts camping.

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