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Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ballinger
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2 tablespoons minced garlic
4 15-ounce cans black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon concentrated liquid smoke (hickory)

Garnish:
shredded cheddar/monterey jack cheese blend
chopped green onion

Directions:
Directions:
.1. Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or "sweat" as it's called), for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown.
2. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
3. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth. 
4. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion.

Number Of Servings:
Number Of Servings:
6

 

 

 

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