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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black Bean Soup with Cumin & Cilantro Recipe

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This recipe for Black Bean Soup with Cumin & Cilantro is from What to Cook During a Pandemic, 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:  
5 strips Bacon, cut into small pieces
2˝ Tbs bacon fat, butter or olive oil
1˝ cups chopped onion
3 carrots, medium chopped
8 garlic cloves, chopped
10+ cups vegetable stock/broth
1 Tbs ground cumin
2 tsp ground coriander
3 smallish bay leaves
2 cups dried black beans, soaked overnight
1 8oz can tomato paste
1 bunch of fresh cilantro

Garnish: Lime wedges & sour cream
Directions:
Directions:
Heat oil in heavy large pot over medium-high heat
Add bacon & render. Set aside need 2˝ Tbs of bacon fat
Add onion & carrots and sauté for 8 min.
Add in garlic & sauté for 2 minutes.
Mix in beans & spices & cook until spices become aromatic.
Stir in tomato paste & allow to heat up for about 3 minutes.
Add in 8 cups of stock & bring to boil.
Reduce heat, cover & simmer for about 20 minutes.

Pour in remainder of stock & simmer until beans are tender, stirring occasionally for about 2 hours. While soup is cooking, wash & remove cilantro leaves from stems

Working in batches, puree soup with cilantro in blender.
Return soup to pot. Season to taste with salt & pepper

Serve with a lime wedge & sour cream
Serves 12 - total cooking time about three hours
Personal Notes:
Personal Notes:
Better when prepared one day ahead. Freezes well. This can be vegetarian – use olive or butter to replace bacon.

Try subbing Bloody Mary mix for some of the stock!

 

 

 

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