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
Place beans in large bowl
2
Add enough cold water to cover beans by 3 inches and soak overnight
3
Drain beans; transfer to heavy large pot
4
Add 4 1/2 cups water and next 7 ingredients
5
Bring to boil
6
Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes
7
Working in batches, puree black bean soup in blender with 2 cups chicken stock
8
Return soup to pot
9
Stir in chopped cilantro
10
(Soup can be prepared 1 day ahead
11
) Bring soup to simmer, thinning with additional chicken stock if necessary
12
Season to taste with salt and pepper
13
Place beans in large bowl
14
Add enough cold water to cover beans by 3 inches and soak overnight
15
Drain beans; transfer to heavy large pot
16
Add 4 1/2 cups water and next 7 ingredients
17
Bring to boil
18
Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes
19
Working in batches, puree black bean soup in blender with 2 cups chicken stock
20
Return soup to pot
21
Stir in chopped cilantro
22
(Soup can be prepared 1 day ahead
23
Cover and refrigerate
24
) Bring soup to simmer, thinning with additional chicken stock if necessary
25
Season to taste with salt and pepper
26
Cover and refrigerate