Black Bean Soup

Black Bean Soup
from the kitchen of Ellen, thanks to Cooking Light Magazine
Black Bean Soup
  • 2 cups dried black beans (about 12 oz)
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 8 cups water
  • 1 tsp dried oregano
  • 1/2 tsp ground red pepper
  • 1/2 tsp ground cumin
  • 2 (14 oz) cans broth (chicken or vegetarian)
  • 2 (7 oz) cans salsa verde
  • 1/2 cup tomato paste
  • 1/2 tsp salt
  • 6 hard cooked eggs, coarsely chopped
  • chopped fresh cilantro (optional)
  • and wash beans.  Place in a large Dutch oven.  Cover with water to 2 inches above beans; bring to a boil.   Cook for 2 minutes; remove from heat.  Cover and let stand for 1 hour.  Strain beans.
  • Oil to Dutch oven and heat to shimmering over high heat.  Add onion and garlic to pan; saute for 3 minutes or until tender.  Add beans, water, oregano, red pepper, cumin, broth, and chiles.  Bring to a boil.  Cover, reduce heat, and simmer 2 hours or until beans are tender.
  • Soup.  Return to pan and stir in tomato paste and salt.  Cook 3 minutes or until thoroughly heated.  
  • soup into bowls, topping with a sprinkle of chopped eggs, and cilantro.


Popular Posts