This black bean soup has tons of flavor and a spicy kick. It makes great leftovers! Total Time: 9 hrs. 48 min. Prep Time: 15 min. Cooking Time: 1 hr. 33 min. Yield: 6 servings, about 1½ cups each Ingredients: 1 cup dry black beans, sorted, washed 5 cups water, divided use 3 cups low-sodium organic vegetable (or chicken) broth 2 medium celery stalks, chopped 2 medium carrots, chopped 1 medium onion, chopped 2 cloves garlic, chopped 1 medium jalapeño, seeded and deveined, chopped 1 tsp. ground red pepper (optional) ½ tsp. chili powder 1 tsp. ground coriander 1 tsp. ground cumin Sea salt and ground black pepper (to taste; optional) Hot pepper sauce (like Tabasco) (to taste; optional) Preparation: 1. Place beans and 3 cups water in a large saucepan. Soak for six hours to overnight. Drain and rinse beans. 2. Place beans, remaining 2 cups water, broth, celery, carrots, onion, garlic, jalapeno, red pepper, chili powder, coriander, and cumin in saucepan; bring to a boil over medium heat. Reduce heat to medium-low; cook, stirring occasionally, for 60 to 80 minutes, or until beans are tender. 3. Add salt and pepper if desired; cook, stirring occasionally, for 10 minutes, or until beans are very tender. 4. Place half of bean mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. 5. Return blended soup to saucepan; cook, on medium-high heat, for 2 to 3 minutes or until hot. 6. Serve with a splash of hot sauce if desired.
Posted on: Tue, 06 Jan 2015 17:00:00 +0000
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