Vegetables / Wonderful Black Bean Soup Recipe
We make bean soup fairly often but as of recently decided to
make a fancier, creamier bean soup. Below is what we made and
thought it was great for a cold winter night. Although we served
this soup with corn bread we thought serving it with tortilla
chips, grated cheese and sour cream would be just as good.
1 - 1 lb bag Black beans soaked overnight
1 or so Tablespoons Butter - Margarine is NOT butter.
3 Carrots, chopped
1 Onion, chopped
1 Celery Stick chopped
2 cloves Garlic, chopped
1 teaspoon fresh ground Cumin
1 teaspoon Salt
1/2 teaspoon Cayenne powder
1/2 teaspoon Mexican Oregano
5 cups Beef Stock or equivalent beef bullion and water
1 cup water
Fresh ground Black Pepper and Salt to taste.
a medium high stock pot melt butter and sauté Carrots,
Onion, Celery and garlic until soft. About 8 or so minutes, stirring
on and off.
Add salt, cumin, cayenne and oregano and stir to combine.
Add Stock, water and re-hydrated beans and simmer for about 20
minutes to a half an hour.
Pour mixture into blender or food processor and
blend until fairly smooth and pour back into stock pot. Add water
if to thick and cook down if not thick enough, reheat and serve.
Serve with tortilla chips, grated cheese, sour cream and hot sauce
or with corn bread. This recipe with less water or cooked down
would make an excellent bean dip.
Knox's Spice Company