January 31, 2010
The Best Black Bean Soup
Florence
Course Soups
Cuisine American
- 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
Drain the beans and put them in a large soup pot.
Add the broth and water.
Bring beans to boil, stirring occasionally.
Reduce heat and simmer for approximately 1 hour.
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)
Cool for 30 minutes.
Rinse out the pot
Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
Return pureed mixture to pot.
Season the soup with the salt and pepper and simmer.
Make jalapeno cream using a whisk.
Serve Soup with drops of jalapeno cream sauce on top of each bowl.
Garnish with Parsley or Green Onions.
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