Black Bean Soup
From chefmeow 15 years ago
- 30 minutes to make
- Serves 6
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Metzger Estate in Grand Prairie, Texas in 1994.
Ingredients
- 1-1/2 cups dried black beans shopping list
- 4-1/2 cups water shopping list
- 1 medium white onion chopped shopping list
- 1 large carrot chopped shopping list
- 3 bacon slices chopped shopping list
- 5 large fresh thyme sprigs shopping list
- 3 garlic cloves shopping list
- 1 bay leaf shopping list
- 2-1/4 teaspoons ground cumin shopping list
- 2 cups chicken stock shopping list
- 1/4 cup chopped fresh cilantro shopping list
How to make it
- Place beans in large bowl.
- Add enough cold water to cover beans by 3” and soak overnight.
- Drain beans then transfer to heavy large pot.
- Add 4-1/2 cups water and next 7 ingredients then bring to a boil.
- Reduce heat then cover and simmer until beans are very tender stirring occasionally.
- Working in batches puree black bean soup in blender with 2 cups chicken stock.
- Return soup to pot then stir in chopped cilantro.
- Bring soup to simmer thinning with additional chicken stock if necessary.
- Season with salt and pepper.
People Who Like This Dish 2
- cookingguru Dayton, OH
- shassysue Lexington, NC
- chefmeow Garland, TX
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