Black Bean Soup

by

The Best Black Bean Soup

  • 1 pound black beans – rinsed (and soaked for 12 hours or longer in water)
  • 6 cups beef broth
  • 8 cups water
  • 1 can tomatoes with their juice — chopped (28 to 32 ounces)
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • **JALAPENO CREAM SAUCE**
  • 2/3 cup plain yogurt
  • 1 fresh jalapeno – minced
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh cilantro
  • **GARNISHES**
  • 1/2 cup chopped red onion
  1. Drain the beans and put them in a large soup pot.
  2. Add the broth and water.
  3. Bring beans to boil, stirring occasionally.
  4. Reduce heat and simmer for approximately 1 hour.
  5. Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every 1/2 hour)
  6. Cool for 30 minutes.
  7. Rinse out the pot
  8. Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
  9. Return pureed mixture to pot.
  10. Season the soup with the salt and pepper and simmer.
  11. Make jalapeno cream using a whisk.
  12. Serve Soup with drops of jalapeno cream sauce on top of each bowl.
  13. Garnish with Parsley or Green Onions.
Soups
American