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Old 04-21-2009, 01:14 PM
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Default Black Bean Soup

Black Bean Soup

12 oz. dried black beans
8 cups chicken stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper

Sour Cream or Fresh cilantro (optional) for garnish

Rinse and sort though black beans; throw out any that are
shriveled or discolored. In a large stock pot, cover beans with water and soak overnight.
Next day, drain beans, rinse again and return to stock pot.
Add stock and bring to a boil.
Meanwhile, heat olive oil over medium-high heat in a large
skillet. Add next four ingredients and sauté until
crisp-tender, 5-6 minutes. Add this to stock pot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover, reduce heat, and simmer for 3 to 4 hours, or until beans are tender.
Transfer soup to blender or food processor in batches and puree to
desired thickness.
Salt and pepper to taste.
Ladle into individual bowls and, garnish withDollop of Sour Cream and a sprig of fresh cilantro, if desired.

I offer hot pepper sauce at table.
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Old 05-17-2009, 10:15 PM
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Default Re: Black Bean Soup

yummy, sounds good. thanks
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Old 05-18-2009, 05:17 PM
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Default Re: Black Bean Soup

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