Tasty Black Bean Soup
Black Bean Soup recipe
Yield
8 servingsPrep
10 minCook
2 hrsReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
|
|
| 10 | cups |
water
|
|
| 4 | teaspoons |
salt
divided |
|
| 1 | each |
sweet red bell peppers
cored, halved |
|
| ⅔ | cup |
vegetable oil
|
|
| 1 | large |
onions
peeled, sliced |
|
| 4 | each |
garlic cloves
minced |
|
| 1 | each |
serrano chiles
seeded, halved |
*
|
| ½ | teaspoon |
black pepper
|
|
| 1 ½ | tablespoons |
chocolate
mexican, crumbled |
*
|
| 1 | each |
bay leaves
|
*
|
| ⅛ | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
sugar
|
|
| 2 ½ | tablespoons |
white wine vinegar
red |
|
| 2 ½ | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
|
|
| 2.4 | l |
water
|
|
| 2E+1 | ml |
salt
divided |
|
| 1 | each |
sweet red bell peppers
cored, halved |
|
| 158 | ml |
vegetable oil
|
|
| 1 | large |
onions
peeled, sliced |
|
| 4 | each |
garlic cloves
minced |
|
| 1 | each |
serrano chiles
seeded, halved |
*
|
| 2.5 | ml |
black pepper
|
|
| 23 | ml |
chocolate
mexican, crumbled |
*
|
| 1 | each |
bay leaves
|
*
|
| 0.6 | ml |
cumin
ground |
|
| 5 | ml |
sugar
|
|
| 38 | ml |
white wine vinegar
red |
|
| 38 | ml |
olive oil
|
|
Directions
Rinse beans and soak overnight, along with 1 teaspoon salt and bell pepper.
In a 6-quart stewpan, bring beans, soaking water, and pepper to a boil.
Simmer until tender (really tender).
Heat peanut oil in deep frying pan.
Sauté onion, garlic and green hot pepper until soft.
Remove 2½ cups bean broth from pot and add to frypan.
Simmer 10 minutes. Strain onions, garlic and hot peppers from broth and discard them.
Remove bell pepper and discard.
Add seasoned broth to soup pot.
Add all other ingredients except vinegar and olive oil to soup pot and simmer 2½ hours until thick.
If too thick, add water.
Add vinegar and olive oil before serving.
