Black Bean Soup
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Black Bean (dried)4.5 cups
Water1 medium
Onion (chopped)1 large
Carrot (chopped)5 large
Thyme (fresh sprigs)1
Bay Leaf2.25 tsps
Ground Cumin2 cups
Chicken Stock (or more)1 cup
Cilantro (chopped fresh)Directions:
1
Cover and refrigerate
2
Place beans in large bowl
3
Add enough cold water to cover beans by 3 inches and soak overnight
4
Drain beans; transfer to heavy large pot
5
Add 4 1/2 cups water and next 7 ingredients
6
Bring to boil
7
Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes
8
Working in batches, puree black bean soup in blender with 2 cups chicken stock
9
Return soup to pot
10
Stir in chopped cilantro
11
(Soup can be prepared 1 day ahead
12
) Bring soup to simmer, thinning with additional chicken stock if necessary
13
Season to taste with salt and pepper
14
Place beans in large bowl
15
Add enough cold water to cover beans by 3 inches and soak overnight
16
Drain beans; transfer to heavy large pot
17
Add 4 1/2 cups water and next 7 ingredients
18
Bring to boil
19
Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes
20
Working in batches, puree black bean soup in blender with 2 cups chicken stock
21
Return soup to pot
22
Stir in chopped cilantro
23
(Soup can be prepared 1 day ahead
24
Cover and refrigerate
25
) Bring soup to simmer, thinning with additional chicken stock if necessary
26
Season to taste with salt and pepper