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Southwest Black Bean Soup

chef.cristian's picture
Ingredients
  Black beans 1 Cup (16 tbs), rinsed
  Chicken broth 5 1⁄2 Cup (88 tbs)
  Dry sherry/Nonalcoholic red wine 1 Cup (16 tbs)
  Onions 1 Cup (16 tbs), chopped
  Garlic 4 Clove (20 gm), minced
  Carrot 1 , chopped
  Celery stalks 2 , chopped
  Bay leaf 1
  Snipped parsley 1 Tablespoon
  Ground cumin 1 1⁄3 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Liquid smoke 1⁄3 Teaspoon
Directions

In a large saucepan, combine the beans and broth.
Bring to a boil, then reduce the heat.
Cover and simmer for 30 to 40 minutes or until the beans are fork-tender.
Meanwhile, in a large skillet, combine the sherry or wine, onions and garlic.
Cook and stir until the onions are tender.
Add the onion mixture to the beans.
Then add the carrots, celery, bay leaf, parsley, cumin, pepper and liquid smoke.
Bring to a boil, then reduce the heat.
Cover and simmer for 20 to 30 minutes or until the vegetables are tender.
Remove and discard the bay leaf.
Transfer half of the bean mixture to a blender or food processor.
Blend or process until smooth.
Return the mixture to the saucepan with the remaining bean mixture.
Heat through.
Ladle the soup into individual bowls.
 

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Bean
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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