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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 12 |
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Started making this soup from a recipe off the back of a black bean soup mix by Barzi. Have added items and perfected it to our family's taste over the years. I've been told that it's the best they've ever tasted. Ingredients:
2 (12 ounce) packages of barzi island black bean soup mix |
12 teaspoons beef bouillon, dissolved in |
12 cups of very hot water |
seasoning (packets from inside barzi soup package) |
1 bay leaf |
1 green pepper, seeded,quartered |
2 tablespoons olive oil |
2 cups onions (finely chopped) |
2 tablespoons pressed or chopped garlic |
1 cup carrot (finely chopped) |
1 (10 ounce) can of rotel original diced tomatoes with mild green chilies |
1 -2 tablespoon ground cumin (we love cumin) |
salt |
pepper |
1 (16 ounce) package smoked sausage (sliced and cut in half) |
2 tablespoons olive oil |
1 cup cooking sherry, to taste |
shredded cheddar cheese or sour cream, to garnish |
Directions:
1. Youll need a large soup pot, a large skillet, and a blender.
2. Follow instructions on Barzi package for sorting, rinsing, and soaking beans in the large soup pot.
3. After boiling beans and letting soak for an hour or more, drain soaking water.
4. Dissolve beef boullion in 12 cups of very hot water and add to beans in a large pot.
5. Add Barzi seasoning packets, bay leaf, green pepper, and bring beans and boullion to a low boil.
6. While soup is beginning to boil: in a large skillet, over medium heat, sauté garlic, onion, and carrots in olive oil for about 10 minutes.
7. Add to soup.
8. Add a can of Rotel and let soup simmer (stirring occasionally) for about 2 hours.
9. After 2 hours, turn off heat and let pot of soup cool for 30 minutes.
10. While soup is cooling: in large skillet, over medium heat, sauté smoked sausage in 2 tablespoons olive oil until sausage is lightly browned.
11. When soup has cooled, remove bay leaf and green pepper from the soup.
12. Then strain about two-thirds of the beans and put into a blender (add a 1/2 cup of the broth).
13. (I fill the blender about 3/4 full with beans).
14. Blend beans until smooth.
15. Return beans to the soup pot.
16. Rinse blender with about a cup of water and pour back into the soup.
17. Now add the sausage and cumin to the soup, simmer for about another 45 minutes to an hour (depending on the thickness you like).
18. Now taste the soup, and add salt and pepper to taste.
19. It is best not to add salt or pepper before now because the sausage is salty and it will to make the soup a bit saltier after its added.
20. Add one to two cups of cooking sherry, let simmer for another 10 minutes.
21. Serve with a dollop of sour cream on the top or sprinkle with cheddar cheese.
22. Excellent with corn bread or biscuits.
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