Black Bean Soup

By á-170456

Ingredients

• 1 1/2 cups dried black beans
• 4 1/2 cups water
• 1 medium onion chopped
• 1 large carrot chopped
• 3 bacon slices chopped
• 5 large fresh thyme sprigs
• 3 garlic cloves
• 1 bay leaf
• 2 1/4 teaspoons ground cumin
• 2 cups chicken stock or more if needed (or canned low-salt chicken broth)
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight. Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes.

Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper.

This recipe yields 4 servings.