Black Bean Soup

(Makes 1.5 Gallons)

Ingredients

  • Extra Virgin Olive Oil, 1/2 cup
  • Spanish Onions, 1 lg., small diced
  • Garlic, 16 cloves (2 TB minced)
  • Carrots, 1/2 lb., small diced
  • Celery, 5 lg. stalks, small diced
  • Red bell pepper, 1 lg., small diced
  • Black beans, 3 lb.
  • Plum tomatoes, 1 lb. petite diced (about 8) or one 19-oz. can petite diced)
  • Tomato paste, 1-6 oz. can
  • Water, about 4-5 quarts
  • Salt, 1 TB (to taste)
  • Cumin, 2 TB
  • Hot chili powder, 1-1/2 tsp.
  • Hot paprika, 1-1/2 tsp.
  • Lemon or lime to taste
  • Cilantro and red pepper garnish

Directions

  1. Prepare the beans – read my post: http://vegetatingwithleslie.org/?p=818
  2. Add extra virgin olive oil to another pot, covering the bottom to about 1/8″.
  3. Add onions and garlic to saute briefly.
  4. Add diced veggies and saute briefly until softened.
  5. Add beans, tomatoes, tomato paste and seasonings. Simmer for a moment or two and remove from burner while preparing beans.
  6. Drain cooked beans in a colander over a bowl to capture cooking liquid.
  7. Measure the cooking liquid and add 4-5 quarts to the tomato and veggie mixture along with the beans (add less to start if you use the blanch-soak method of bean preparation).
  8. Bring soup to a boil, reduce heat to a simmer, and cook the soup until all has blended together well, beans are very tender and soup has reached desired thickness.
  9. I usually mash some of the soup with a potato ricer.
  10. Add lemon or lime if desired.
  11. Adjust liquid and other seasonings.
  12. Garnish with chopped red peppers and cilantro and serve.

2 thoughts on “Black Bean Soup”

Leave a Reply

Your email address will not be published. Required fields are marked *