Black Bean Soup
I have discovered a great recipe for black bean soup. Although I don't really consider myself a "soup" person, the rest of my family loves their soup. There are a few soups which I do enjoy - they are mostly the hearty, meal in a bowl type of soups. A favorite of mine is pea soup - I'll have to get that posted someday soon.
This is a soup that simmers all day long in the crock pot. I love coming home from work to the smell of dinner already prepared. This recipe would be great for those rainy summer "non-BBQ" type of days, and makes a fine meal with a hunk of crusty bread and a side salad. It wasn't as spicy as I would have liked, so next time I might opt not to remove the seeds from the jalapeno pepper. I also throw a bit of grated Monterrey Jack cheese on the top for the sake of my kids, because for some reason it helps them see past the little bits of "green stuff".
Black Bean Soup
from Cooking Light Magazine, March 2009
1 lb dried black beans
4 cups low sodium chicken broth
2 cups chopped onion
1 cup water
1 tbsp ground cumin
3 bay leaves
1 jalapeno pepper (seeded and finely chopped)
2 tbsp lime juice
1 tsp salt
Garnish
Chopped cilantro
Sour cream
Grated Cheese
1. Sort and rinse the beans, cover with water and let stand overnight to soak.
2. The following morning, drain the beans, and add them to your crock pot along with the chicken broth, onion, water, cumin, bay leaves and jalapeno.
3. Cook on low all day (about 10 hours or so).
4. Just before serving, stir in lime juice and add salt to taste. Spoon into bowls and top with sour cream, cheese, and cilantro.
7 comments:
Ottima questa zuppa,buonissima ricetta!
Looks lovely. Would it not get too salty from cooking for so long? I like these clear soups but the big problem is that I am hungry about an hour after eating them! Literally like drinking something!
Hi Niall - no cooking a long time doesn't make it salty. You add the salt at the end, and you can taste it and control the amount.
It's not really a thin soup - the beans make it quite thick. I have to admit though, my husband usually goes back for a second bowl, and several slices of bread!
I'll have to try this. I used to a favorite black bean soup recipe that I tore out of a magazine, and I've since lost it.
That sounds fantastic! I love bean soup. So does my Dad, I think I'll forward a link.
I made this tonight; it was cold and rainy all day outside, and this was a delicious and warm meal to come home to. Thanks for sharing, it's going in my favorite things to make list.
I left some of the seeds and flesh in the jalapeno, but it didn't seem to impart too much heat-- I'm sure you could probably get away with not seeding the jalapenos at all. Oh and a note to whoever makes this next-- wear some thin gloves when handling the jalapenos... ;)
Decided to try making this soup as I just bought a new crock pot. I followed the recipe but I tend to like a few more things in my soup so I added some corn kernels and about a half cup of cooked rice. I used a whole jalapeno (seeds and all) and still found that it wasn't very spicy. I added about 1 1/2 Tbsp of chili powder, 2 tsp of Worchestershire sauce and a bit of Cayenne. I also added a can of diced tomatoes with chilis. Very good!
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