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
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.