Punchy Black Bean Soup
Punchy Black Bean Soup recipe
Yield
12 servingsPrep
8 hrsCook
30 minReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans, dried
|
|
|
water
|
*
|
||
| 1 | pound |
bacon
cut crosswise, thin strip |
|
| 1 | each |
onions
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | each |
carrots
diced |
|
| 1 | each |
celery
diced |
|
| 1 | teaspoon |
cilantro
chopped |
|
| 1 | each |
garlic
minced |
|
| 16 | cups |
chicken broth
|
|
|
chili powder
|
*
|
||
|
salt
|
*
|
||
|
black pepper
|
*
|
||
|
salsa
optional |
*
|
||
|
sour cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans, dried
|
|
| 1 | x |
water
|
*
|
| 453.6 | g |
bacon
cut crosswise, thin strip |
|
| 1 | each |
onions
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | each |
carrots
diced |
|
| 1 | each |
celery
diced |
|
| 5 | ml |
cilantro
chopped |
|
| 1 | each |
garlic
minced |
|
| 3.8 | l |
chicken broth
|
|
| 1 | x |
chili powder
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salsa
optional |
*
|
| 1 | x |
sour cream
optional |
*
|
Directions
Soak beans in water to cover in refrigerator overnight.
Drain and rinse in colander.
Set aside.
Cook bacon in large pot until almost browned.
Add onion, bell pepper, carrot, celery, cilantro and garlic and sauté over medium heat until vegetables are tender, 10 to 12 minutes.
Add beans and chicken stock and bring to a boil over medium high heat.
Reduce heat and simmer until beans are soft, about 1 hour.
Purée soup in batches in blender.
Strain back into pot.
Season to taste with chili powder, salt, and pepper.
Serve in wide-rimmed soup bowls and garnish with salsa and cream if desired.
