The Perfect Black Bean Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
12 cups
- Serves:
- 12
ingredients
- 1 lb dried black beans
- 8 cups water
- 2 bay leaves
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 2 jalapenos, chopped
- 1 cup carrot, sliced
- 2 tablespoons cumin
- 2 teaspoons coriander
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons cilantro, fresh or 1 teaspoon dried cilantro
- 4 vegetable bouillon cubes
- 4 cups water
- 1 lime, juice of
directions
- 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.
- Spray another large saucepan or stockpot with non-stick cooking spray. Sautee the onions until lightly browned, about 15 minutes.
- Add the garlic, jalapeno, carrot,stirring constantly, until the garlic's aroma is released, 3 to 5 minutes.
- Add cumin, coriander, cayenne and cilantro.
- Add 4 cups water and bouillion cubes, simmer until cubes are dissolved.
- Stir in the black beans and their liquid and mix well.
- Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes.
- 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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RECIPE SUBMITTED BY
Barb 3663
Port Allegany, PA