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Prep Time: 60 Minutes Cook Time: 840 Minutes |
Ready In: 900 Minutes Servings: 4 |
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This is the black bean soup that came with the Black and White Soup Black and White Soup , when I got it several years ago. Ingredients:
1 1/2 cups dried black beans |
4 1/2 cups water |
1 medium onion, chopped |
1 large carrot, chopped |
3 slices bacon, chopped |
3 cloves garlic, chopped |
5 sprigs fresh thyme |
1 bay leaf |
2 1/4 teaspoons ground cumin |
2 cups chicken stock, to taste |
1/4 cup fresh cilantro, chopped or 1/4 cup fresh parsley |
Directions:
1. Put beans in a large bowl and add enough cold water to cover by 3 inches.
2. Let soak overnight.
3. In morning, drain and rinse beans.
4. Place beans in a heavy pot.
5. Add 4 1/2 cups water and next 7 ingredients.
6. Bring to a boil, then reduce to simmer.
7. Simmer, stirring occasionally, until beans are tender (about 1 hour 10 minutes).
8. Puree at least 1/2 mixture in blender with 2 cups chicken broth.
9. How much of the mixture you puree will determine how much texture the soup has.
10. Return soup to pot and season to taste with salt and pepper.
11. Stir in chopped cilantro.
12. This soup cam be nade a day ahead, covered, and stored in the refrigerator.
13. Reheat soup to a simmer, adding more chicken broth if the soup is too thick.
14. This soup is good by itself, but is outstanding in the same bowl as the cheddar cheese soup described in Dave's Black and White Soup#4505.
15. Serve with a salad and herb bread (I like Garden Herb Bread#50830) and you have a meal fit for company.
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