Black Bean Soup (The Best) Recipe
Servings: 6
Ingredients
- 1 lb dry black beans picked over, rinsed, and soaked for 10 hrs or possibly longer in water to cover by at least 4 inches
- 6 c. beef broth (I use veg. broth)
- 8 c. water
- 28 ounce canned tomatoes minced, with juice
- 2 tsp cumin (I used grnd) Salt to taste optional Black pepper to taste
- 2/3 c. nonfat plain yogurt
- 1 x jalapeno (1 to 2) or possibly- pickled jalapenos - seeded and chopped
- 3 Tbsp. fresh parsley chopped
- 1 Tbsp. cilantro chopped, optional
- 1/2 c. red onion minced
- 1/2 x avocado peeled, seeded, and minced
Directions
- Here is a great black bean soup. (I've tried many and this makes a hit with the most people. Those which do not like jalapeno just do not put the jalapeno cream on top. It is still wonderful.)[Kay]
- Serves 6-8 main course or possibly 8-10 first course
- Prep. tip. You can prepare the soup up to 4 days in advance and store it, covered , in the refrigerator. Or possibly you can freeze it. The jalapeno cream can be prepare 1 or possibly 2 days ahead.
- Serving suggestions: In addition to the jalapeno cream, try garnishing the soup with minced red onion and/or possibly minced avocado.
- 1. Drain the beans, and put them in a large, heavy pot. Add in the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour.
- 2. Stir in the tomatoes with their juice, and the cumin, and continue simmering the beans for 2 hrs or possibly till the beans are soft (check after 1 and 1/2 hrs, since the timing depends on dryness or possibly age of the beans.)
- 3. Transfer the mix to a large bowl, and let the mix cold briefly. Rinse out the pot. Then puree the mix in batches in a blender or possibly food processor till the mix is smooth, returning the puree to the pot as you go.
- 4. Season the soup with the salt and pepper. Bring soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stiffing it often, till the desired consistency is reached.
- 5. To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley and cilantro. Serve a dollop of the cream atop each bowl of soup.. If you wish add in the other garnishes. (Red onion and avocado.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 823g | |
| Recipe makes 6 servings | |
| Calories 340 | |
| Calories from Fat 32 | 9% |
| Total Fat 3.68g | 5% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1013mg | 42% |
| Potassium 1671mg | 48% |
| Total Carbs 57.39g | 15% |
| Dietary Fiber 13.9g | 46% |
| Sugars 7.85g | 5% |
| Protein 22.23g | 36% |
