Black Bean Soup
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 340.19 g dried black beans
- 1892.72 ml chicken stock or 1892.72 ml vegetable stock
- 9.85 ml olive oil
- 1 onion, chopped
- 236.59 ml carrot, chopped
- 236.59 ml celery, chopped
- 2 garlic cloves, minced
- 9.85 ml dried oregano
- 4.92 ml dried thyme
- 1 bay leaf
- 2.46 ml cayenne pepper
- 44.37 ml fresh lime juice
- fresh cilantro (optional)
directions
- Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling.
- Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours.
- Transfer soup to blender or food processor and puree to desired thickness.(I don't puree the soup, I just leave it like I would for beans). Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.
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RECIPE SUBMITTED BY
<p>I am the descendant from a long line of cooks with style. My favorite memories were times spent in the kitchen with Grandma and Mom. And, now with daughter. Recipes are a legacy given to younger generations that tell a story of a family. <br /><br /><br /><br />Our Family rating system: <br />***** = Hubby called it a Do-Over and I can make it anytime. <br />**** = Hubby said to add it to the rotation <br />*** = Might or might not make it again <br />** = Probably wouldn't make it again. <br />*= I won't ever be making it again. <br /><br />I may like it, but hubby and my daughter might not...I'll let you know when I rate it.</p>