Black Bean Soup Recipe
Ingredients
| 1 pound dried black beans, quick-cooked until soft | ||
| 8 cups water or chicken stock | ||
| Carrots | 2 , diced | |
| Celery stalks | 2 , diced | |
| Red onion | 1 Small, chopped | |
| Red bell pepper | 1 To taste, diced | |
| Garlic | 4 Clove (5gm), finely chopped | |
| 1 slice fresh ginger, the size of a quarter, finely chopped | ||
| Chili powder | 2 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| Bay leaves | 2 | |
| Cayenne pepper | 1 Teaspoon | |
| Limes | ||
| Chopped fresh cilantro | ||
| Chopped fresh basil | ||
| Chopped scallions | ||
| Sour cream or yogurt | ||
Directions
1. Place all the ingredients (except the optional ones) in a heavy-bottomed 8-quart stockpot and bring to a gentle boil.
2. Reduce heat to low and cook, partially covered, for about 2-4 hours, depending upon consistency desired.
3. If you want a pureed soup or partially pureed soup, simply place at least half the soup, in batches, in a blender or food processor fitted with a steel blade and blend until smooth.
4. Just prior to serving, squeeze the juice of 1/4 lime on each serving and garnish with cilantro, basil, scallions, and sour cream or yogurt.
2. Reduce heat to low and cook, partially covered, for about 2-4 hours, depending upon consistency desired.
3. If you want a pureed soup or partially pureed soup, simply place at least half the soup, in batches, in a blender or food processor fitted with a steel blade and blend until smooth.
4. Just prior to serving, squeeze the juice of 1/4 lime on each serving and garnish with cilantro, basil, scallions, and sour cream or yogurt.
Chef
