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Black Bean Soup

creative.chef's picture
Ingredients
  Dried black beans 1 Pound, quick-cooked until soft
  Water/Chicken stock 8 Cup (128 tbs)
  Carrots 2 , diced
  Celery stalks 2 , diced
  Red onion 1 Small, chopped
  Red bell pepper 1 , diced
  Garlic 4 Clove (20 gm), finely chopped or pressed
  Ginger slice 1 , finely chopped (The Size Of A Quarter)
  Chili powder 2 Teaspoon
  Ground cumin 2 Teaspoon
  Bay leaves 2
  Cayenne pepper 1 Teaspoon
  Limes 2
  Chopped fresh cilantro 1 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Chopped scallions 2
  Sour cream/Yogurt 4 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean

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