Black Bean Soup
From mbeards2 13 years ago
- 3 hours to make
- Serves 6
Though this soup takes a long time make, if using dried black beans, it's well worth it. Simple yet elegant
Ingredients
- 1 16-oz package of dry, black beans shopping list
- 6 cups of chicken broth shopping list
- 2 tablespoons of butter shopping list
- 1 cup of chopped onions shopping list
- 1 cup of chopped carrots shopping list
- 1 bay leaf shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon salt shopping list
- 1 cup of chopped celery shopping list
- 1 cup of shredded potatoes shopping list
- ½ teaspoon garlic powder shopping list
- ¼ teaspoon pepper shopping list
- 3 tablespoons of freshly squeezed lemon juice shopping list
How to make it
- Soak the beans as directed on the package; drain.
- In a large, deep pot, bring the chicken broth and beans to a boil; reduce the heat and simmer, covered, for 1 ½ to 2 hours.
- In a large skillet, melt the butter. Saute the onion, carrots and celery for 3-5 minutes until crisp-tender.
- Add the sautéed vegetables and the remaining ingredients to the beans; stir well.
- Simmer, covered, for an additional hour.
- Just before serving, stir in the lemon juice. Garnish with sliced lemons, if desired.
- Makes 6 1 ¾ cup servings.
- Note: I like to add a splash of tarragon-flavored vinegar to my bowl.
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