Tuesday, February 17, 2009

Black Bean Soup - Revisited

So the last few days I've been rushing around like crazy but haven't had time to prepare myself lunch. We had nothing at home to eat and I ended up with cold cafeteria pizza on the run yesterday as I raced back into work.

This morning I was groaning thinking I didn't have anything for lunch again and remembered the black bean soup I had made and frozen last month. I pulled it out, thawed it out, dished it up with some scallions, cilantro and muenster and lunch was good to go. Good thing too as I was starving!!!

Black Bean Soup Recipe
~2.5 hours

1 lb. dried black beans
2 medium onions
1 lb. carrots
2 tsp. chopped garlic
2 tbsp. olive or vegetable oil
bay leaf
6 c. chicken stock
~6 c. water
2 tsp. cumin
1 tsp. cayenne
Salt Pepper and extra water to taste.

cheddar or muenster cheese
sliced green onions
chopped cilantro

Bring black beans to a boil in 8-10 cups water for 10 minutes then let sit one hour (or let soak for 8 hours in cold). Drain and rinse. Meanwhile, peel carrots and onions and chop in food processor or by hand until minced. Saute on low heat for 10-15 minutes until carrots and onions are soft, season with salt and pepper. Add garlic and saute for 2 minutes. Add cumin, cayenne, & chicken stock (add water up to 1 inch above beans) and bay leaf. Bring to a boil and let simmer for 45 minutes or until beans are cooked. Remove bay leaf and process with immersion blender until 3/4 of the beans are pureed. Put the bay leaf back in and Let simmer 10-15 more minutes until thickened slightly. Serve with toppings. Makes about 12 servings (freeze some).

1 comment:

  1. I was considering black bean soup myself... perhaps I'll try your version. I ended up going with lentil because Chris has stashed about 50 lbs of lentils around the kitchen. But black bean will come soon. Looks good. Did you go to the show you were offered tickets to?