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Southwest Black Bean Soup Recipe

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This recipe for Southwest Black Bean Soup is from The Robbins Egg, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. dried black beans
5 1/2 c chicken broth
1/3 c. dry sherry
1 c. chopped onion
4 cloves garlic, minced
1 carrot, coarsely chopped
1 bay leaf
1 T. fresh parsley
1/14 t. ground cumin
2 stalks celery, coarsely chopped
1/2 t. pepper
1/4 t. liquid smoke
Directions:
Directions:
Combine beans and broth and bring to a boil. Reduce heat. Cover and simmer 30-40 minutes until fork-tender. Meanwhile in a large skillet combine sherry, onions, and garlic. Cook until tender. Add to the cooked beans. Add carrots, celery, bay leaf, parsley, cumin, pepper and liquid smoke.

Bring to a boil, then reduce to a simmer for 20-30 minutes. Remove bay leaf. Blend 1/2 of mixture in a blender and return to the pan. Heat thoroughly.

 

 

 

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