soup - Black Bean Soup
By tinathorn
Ingredients
- canola or olive oil, for cooking
- 1 large purple onion, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 4-5 garlic cloves, minced
- 1 Tbsp. ground cumin
- 1 16 oz package dried black beans (or 2 cups)
- 1 Tbsp. chipotle chiles en adobo (optional – it gives a nice smoky taste, but you could sub chili powder)
- 7 cups hot water
- juice of a lime
- 1-2 tsp. coarse sea salt
- sour cream/yogurt for serving, if you like
Details
Servings 6
Preparation
Step 1
Heat a drizzle of oil in large skillet over medium-high heat. Add onions, celery and pepper and sauté until soft and starting to brown, about 8 minutes. Add garlic and cumin and cook for another minute. Transfer mixture to a 6-quart slow cooker. Add beans, chipotle chiles and water; cover and cook on low heat for about 5 hours (this will vary – hers took 3).
Add the salt and lime juice and stir well (you don’t want to cook the beans with the salt – they tend to get grainy that way) – scoop out about half of the soup and transfer to a blender; puree until smooth. (Alternatively, stick in a hand-held immersion blender and puree a bit right in the slow cooker.) You want it to be half smooth, half chunky. Serve hot, or cool down and refrigerate for a day or two to allow the flavors to improve, then reheat. Serve topped with sour cream, if you like. Makes lots-6-10 servings, depending on appetites.
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