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Black Bean Soup

Heart.Foods's picture
Ingredients
  Dried black beans 1 Pound
  Water 2 Cup (32 tbs)
  Onion 1 , peeled and stuck with 2 cloves
  Cloves 2 , stuck in onion
  Bay leaf 1
  Parsley sprig 1
  Onion 1 Medium, chopped
  Green bell pepper 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 2 Tablespoon (Of Your Choice)
  Oregano 1 Teaspoon
  Thyme 1 Teaspoon
  White vinegar 1 Teaspoon
  Canned no salt added tomato sauce 8 Ounce (1 Can)
  Dry sherry 1⁄4 Cup (4 tbs)
  Chopped onion 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Chopped chives 1 Tablespoon
  Chopped cucumber 1 Tablespoon
  Orange sections 4 Small, seeded and peeled
Directions

Rinse black beans and place them in a large bowl.
Add enough water to cover.
Let sit overnight.
Drain water from beans and place them in a large stockpot.
Add water to cover and onion, bay leaf and parsley.
Bring water to a boil, reduce heat and simmer according to package directions until beans are tender.
Add more water if necessary.
In a small skillet over medium-high heat, combine chopped onion, green bell pepper, garlic and oil.
Cook until vegetables are soft.
Add to cooked beans.
Add oregano, thyme, vinegar and tomato sauce.
Cook until thickened.
Add sherry and stir.
If a smooth soup is desired, puree in a blender or the work bowl of a food processor fitted with a metal blade.
Pour soup into eight serving bowls and top with one of the suggested garnishes sprinkled on top.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean

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