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Black bean soup is one of my favorites and this recipe is super easy! If you forget to soak the beans overnight, just simmer for about an hour to prep the beans before throwing together the soup. I hope you enjoy this as much as I do!
Prepare the dried beans, soak overnight in water or simmer for 1 hour submerged in water.
Drain the black beans. Combine beans with water until submerged in a medium sauce pan or Dutch oven. Add 1 chopped onion and 2 chopped garlic cloves and simmer for 1 hour.
Dice the remaining onion, garlic, red pepper, and carrots. In a medium saute pan, saute vegetables in olive oil over medium-low heat. Add 1/2 of the salt. Remove vegetables from heat when translucent, about 10-12 minutes.
After the beans have softened, about 1 hour, add in the sautéed vegetables, chicken stock, wine, cumin, remaining salt and pepper. Simmer to reduce the liquid for 5 minutes. Place 3 cups of mixture into a blender and liquify. If you are lucky enough to own an immersion blender, feel free to zip it through the soup pot for a few seconds. I prefer some chunkiness but if that’s not your thing, blend the whole thing up.
Serve with a dollop of sour cream.
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