“Still working on the perfect black bean soup.”
READY IN:
1hr
SERVES:
12
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan over high heat, place the black beans, water and bay leaves. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. Remove bay leaves.
  2. Spray another large saucepan or stockpot with non-stick cooking spray. Sautee the onions until lightly browned, about 15 minutes.
  3. Add the garlic, jalapeno, carrot,stirring constantly, until the garlic's aroma is released, 3 to 5 minutes.
  4. Add cumin, coriander, cayenne and cilantro.
  5. Add 4 cups water and bouillion cubes, simmer until cubes are dissolved.
  6. Stir in the black beans and their liquid and mix well.
  7. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes.
  8. Use a stick blender or transfer in small batches to a standard blender. Blend to desired consistancy. Add lime juice and serve.

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