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.

Toppings:
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).