Black Bean Soup
Black Bean Soup is an moderately easy dinner. Made with 2 c. dry black beans, 6 c. water, 1 tbsp. olive oil, 3 c. chopped onion and 1 medium diced carrot, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Soak beans at least 4 to 6 hours or overnight.
Put soaked beans in kettle with 4 cups of water.
Bring to boil.
Cover and simmer about 1 1/4 hours or until tender.
Heat olive oil in medium skillet.
Add onion, 1/2 garlic, cumin and carrot.
Saute over medium heat until carrot is just tender.
Add rest of garlic and bell pepper.
Saute until everything is tender (10 to 15 minutes).
Add to beans.
Stir in orange juice, black pepper and cayenne.
PurΓ©e all or part of soup in food processor or blender.) This step makes thicker soup and is optional.
Simmer on low heat for 10 to 15 minutes.
(Better made 12 to 24 hours ahead.) Yields 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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