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Mexican Black Bean Soup

Canadian.Recipes's picture
Ingredients
  Black beans 750 Milliliter (3 Cups)
  Olive oil 15 Milliliter (1 Tablespoon)
  Garlic 3 Clove (15 gm), minced
  Onions 2 , chopped
  Celery stalks 2 , chopped
  Chili powder 2 Teaspoon
  Chopped jalapeno pepper/Pickled jalapeno pepper 2 Teaspoon (Fresh)
  Dried oregano 1 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Aniseed 1⁄2 Teaspoon
  Chicken stock 1 1⁄2 Liter (6 Cups)
  Stewed tomatoes 1 Can (10 oz)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lime juice 4 Teaspoon
Directions

Rinse beans, discarding any grit.
In large pot, cover beans with three times their volume of water; bring to boil, cover and cook for 2 minutes.
Remove from heat; let soak for 1 hour.
Drain.
Wipe out pot and heat oil over medium heat; cook garlic, onions and celery, stirring occasionally, for 5 minutes or until onions are softened.
Add chili powder, jalapeno pepper, oregano, cumin and aniseed; cook, stirring occasionally, for 1 minute.
Add beans and stock; bring to boil.
Reduce heat, cover and simmer for 75 minutes or until beans are very tender.
Add tomatoes, salt and pepper; simmer for 10 minutes.
In food processor or blender, puree 8 cups (2 L) of the soup in batches.
Return to pot; heat through.
Stir in lime juice.
Taste and adjust seasoning. (Soup can be refrigerated for up to 3 days or frozen for up to 2 months.)
QUICK VARIATION Substitute three 19 oz (540 mL) cans of black beans, drained, for the soaked beans.
Reduce stock to 5 cups (1.25 L).
To onion mixture, add beans, stock, tomatoes, salt and pepper; simmer for only 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Vegetable
Interest: 
Party

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