Black Bean Soup for a Crowd Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-ish cups of dried black beans, soaked overnight
4 stalks of celery, one diced onion, 1 diced carrot, 2 diced large chili peppers, 4 cloves of garlic, a few chopped stalks of coriander, ½ diced yellow pepper, ½ diced red pepper, 1 cup chopped mushrooms
cumin, paprika, thyme, oregano, pepper
1 can of diced tomatoes
2 cups chicken stock plus some water
1 large ham steak
cream (optional)
salt and pepper to taste
garnishes of your choice including, fresh chopped coriander, sour cream, grated cheese, tortilla chips, etc.
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Directions: |
Directions:Put all of the chopped vegetables (not the tomatoes) in a large oven-proof casserole (we use a large Staub Cocotte or a Lava Dutch Oven for this recipe). Heat slowly on stove. When the vegetables have started to go soft, add some olive oil and turn up the heat. Stir and let things begin to brown. When this has happened, turn the heat back down and add the tomatoes. Stir.
Meanwhile, grill the ham steak to get some nice color on it, then remove and dice. Add the ham to the vegetables. Add the spices. Stir and cook a few minutes.
Drain the beans and add to the vegetables. Turn the heat back up and add chicken stock (and water if needed) to cover the beans and vegetables. Bring to a boil.
When the soup has reached a boil, remove it from the stove-top and place into a low heat oven to slowly simmer for up to 2 hours. Take the soup out of the oven and blend a little with a stick blender, but leave chunky. At cream if desired and stir in. Taste and season with salt and pepper. Put into the oven for another hour or two.
Serve with garnishes of your choice. |
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Personal
Notes: |
Personal
Notes: This soup takes some time to make, and it has a lot of ingredients. Besides the preparation of the beans, there is a lot of chopping to do. This is not meant to be a simple recipe, but this is why we make this soup; it is meant to be a family experience. Make it on a cold, wet weekend with the kids or as something a bit different for the holidays. We have served it for a Super Bowl party. If you don't have time to soak the beans overnight, put them in a pot of cold water, bring them to a boil, then turn off the heat and let them soak for 1 hour. Strain and add to the soup. Please don't use canned beans. It won't taste the same. Note that I don't really measure ingredients unless I am baking. The measurements above should just serve as a guide. Feel free to change them (or the ingredients to your taste).
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