Pureed Black Bean Soup (Italian)
Yield
8 servingsPrep
8 hrsCook
3 hrsReady
11 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
black beans
soaked overnight |
|
| 2 | gallons |
chicken broth
|
*
|
| 6 | each |
bay leaves
|
*
|
| 1 | x |
onions
half of, diced |
*
|
| 4 | cloves |
garlic
diced |
|
| 2 | each |
carrots
grated |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
sour cream
as needed |
*
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| 2 | tablespoons |
tomatoes
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
black beans
soaked overnight |
|
| 7.6 | l |
chicken broth
|
*
|
| 6 | each |
bay leaves
|
*
|
| 1 | x |
onions
half of, diced |
*
|
| 4 | cloves |
garlic
diced |
|
| 2 | each |
carrots
grated |
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
sour cream
as needed |
*
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 3E+1 | ml |
tomatoes
diced |
|
Directions
Rinse beans and sort.
Soak overnight.
Drain.
Rinse.
n an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots.
Simmer the ingredients for 2 to 3 hours, or until the beans are tender.
Remove the bay leaves.
Add more chicken stock or water if needed.
Strain the beans (reserve the liquid) and place them in a food processor.
Blend the beans, adding enough of the reserved liquid so that a thick, puréed consistency is achieved.
Add the heavy cream, salt, and pepper.
Stir them in so that they are well blended.
Garnish the soup servings with a dollop of sour cream.
