Spiced Black Bean Soup
Spiced Black Bean Soup recipe
Yield
12 servingsPrep
20 minCook
2½Ready
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
black beans
sorted and rinsed |
|
| 6 | cups |
water
|
|
| 7 | cups |
stock
vegetable or chicken |
|
| 1 | can |
tomatoes
including liquid, cut in pieces |
*
|
| 2 | cups |
celery
chopped |
|
| 1 | each |
carrots
large chopped |
|
| 1 | each |
onions
large chopped |
|
| 4 | each |
garlic cloves
large minced |
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
marjoram
|
*
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 5 ½ | tablespoons |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
black beans
sorted and rinsed |
|
| 1.4 | l |
water
|
|
| 1.7 | l |
stock
vegetable or chicken |
|
| 1 | can |
tomatoes
including liquid, cut in pieces |
*
|
| 473 | ml |
celery
chopped |
|
| 1 | each |
carrots
large chopped |
|
| 1 | each |
onions
large chopped |
|
| 4 | each |
garlic cloves
large minced |
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
marjoram
|
*
|
| 23 | ml |
lemon juice
|
|
| 83 | ml |
sherry
|
|
Directions
Soak the black beans in the 6 cups of water overnight in a large pot.
Drain the soaking water and refill soup pot with the 7 cups of ff chicken broth (you can also use vegetable broth) then add and cook for 2 to 2½ hours until beans are soft the tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil, marjoram then add the lemon juice, sherry and apple cider vinegar to taste for a sharper flavor.
Salt and pepper to taste. Now I have not tried this yet but I think that I would add the tomatoes after the beans were soft.
Then remove the bay leaves and blend soup in food processor or blender.
Return to soup pot and reheat and serve garnishing each bowl with ½- 1 tablespoon of nonfat sour cream and ½ teaspoon chives or green onion tops.
