Black Bean Soup
I serve this over rice with a salad. It is healthy and filling.
Ingredients
- Prep: 20 min.; Soak: 8 hrs.; Cook: 5 hrs., 5 min.
- 1 (16-ounce) package dried black beans
- 3 quarts water
- 3 chicken bouillon cubes
- 1/2 small onion
- 1/4 small green bell pepper
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Garnish: minced onion
Method
Wash beans, and remove any foreign particles and debris. Soak beans in water to cover in a 6-quart stockpot 8 hours. Rinse and drain beans. Bring beans, 3 quarts water, and bouillon to a boil. Cover, reduce heat to low, and simmer 3 hours. Do not drain. Process 1/2 small onion and bell pepper in a blender or food processor until smooth, stopping to scrape down sides. Sauté garlic in hot oil in a large skillet over medium-high heat 1 minute. Add onion mixture, and cook, stirring constantly, 4 minutes. Stir onion-and-garlic mixture into beans. Add oregano and next 4 ingredients. Simmer, uncovered, 1 1/2 to 2 hours or until beans are tender and soup is thick. Garnish, if desired.
Yield: Makes 8 servings
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Jane Linton
Influences: Family
Location: Eatonton, Georgia
Favorite Piece of Cooking Equipment: My Whisk
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What else? My Cooking Roots are strictly Southern Cooking, and I love to entertain and prepare Gourmet "comforting" meals for guests..... And remember............. never trust a skinny cook.. (my quote)............. Thank you to our Hosts, Jesse and Amanda for the We Eatt site...........Jane