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Black Bean Soup

Meat.World's picture
Ingredients
  Dry black beans 1 Cup (16 tbs)
  Beef broth 1 1⁄4 Cup (20 tbs)
  Green pepper 1⁄2 Small, cut up
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Ground cumin seed 1⁄2 Teaspoon
  Chopped pepperoni 1⁄2 Cup (8 tbs)
  Hard cooked egg 1 , sieved
  Dairy sour cream 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

Rinse beans; cover with 5 cups water.
Bring to boiling; simmer 2 minutes.
Remove from heat; let stand 1 hour.
Bring beans back to boiling.
Simmer beans 3 to 3 1/2 hours.
Drain beans, reserving liquid.
In a blender container combine beans, beef broth, green pepper, garlic, salt, and cumin.
Cover; blend till smooth (or mash and put through sieve).
Place in a saucepan; add enough of reserved liquid to make of desired consistency, about 1 1/4 to 1 1/2 cups (it should be like split pea soup).
Stir in pepperoni and cook over low heat for 15 minutes, stirring frequently.
Serve garnished with sieved hard-cooked egg and a dollop of sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Bean
Preparation Time: 
15 Minutes
Cook Time: 
200 Minutes
Ready In: 
215 Minutes
Servings: 
4

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