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El Torito's Black Bean Soup




Source of Recipe


Master Chef Don Easley


Recipe Link: http://MasterCheDonEasley.thevillage.com

List of Ingredients




12 oz. dried black beans
1 teaspoon dried thyme
8 cups chicken or vegetable stock
1 bay leaf
2 teaspoons olive oil
1/2 teaspoon cayenne pepper
1 onion, chopped
3 tablespoons fresh lime juice
1 cup carrots, chopped
Fresh cilantro (optional)
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano

Recipe



Rinse and sort though black beans, discarding any that are
shriveled or discolored.
Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.

Meanwhle, heat olive oil over medium-high heat in a large
skillet.
Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes.
Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.

Transfer soup to blender or food processor and puree to
desired thickness.
Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.