Thursday, April 28, 2011

Spicy Black Bean Soup

Spicy Black Bean Soup
(makes a little under half a gallon)


1 lb. Bag Dry Black Beans                                1 to 1 ½ Qt. Chicken Broth
1 Tbsp Olive Oil                                               2 Tsp. Cumin
1 Cup Diced Onion                                          ½ Tsp. Garlic Powder
1 Diced Red Pepper                                         1 Tsp. Salt
½ Cup Diced Celery                                         ½ Tsp. Black Pepper
½ Cup Diced Carrot                                         4 Tsp. Fresh Lime Juice
1 Diced Jalapeno Pepper                                  ½ Cup Chopped Fresh Cilantro
(seeds and veins removed)


Soak bean overnight according to the package instructions.  Drain, rinse and drain the beans again before setting them aside.  Sauté onion, red pepper, celery, carrot and jalapeno until the onion is soft over medium heat.  Add the broth and beans and cook over medium heat until it comes to a boil.  Reduce the heat to low and continue to cook for 2 to 3 hours with a lid offset on the pot.  Remember to stir often.  Add seasoning and continue to cook for another 10 minutes.  Taste and adjust seasoning.  Using an immersion blender, blend until soup is of a consistency you prefer.  Now add the cilantro and stir into the soup.  Serve with sour cream and crushed tortilla chips.

Note:               You can adjust the spiciness to meet your tastes by using more or less jalapeno.  You could also include the seeds and veins for more heat.

Note:               The soup freezes well, so you could double the recipe depending on your needs.

Note:               You could also use canned black beans in place of the dry beans.  I have not done it but I believe that two cans would do it.

Ideas for Future Efforts


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