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Beefy Black Bean Soup

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"This is the biggest-bang-for-your-buck, whole-meal soup you can make. I marry my favorite black bean soup with a touch of rich and hearty beef barley soup (minus the barley). It was designed as a vehicle for some leftover beef and the black beans in the cupboard. For a hearty vegetarian option, see the variation."

List of Ingredients

â—¦ 3 tablespoons extra virgin olive oil
â—¦ 1 onion, chopped
â—¦ 2 carrots, peeled and chopped
â—¦ 2 celery stalks, peeled and chopped
â—¦ 3 cloves garlic, minced
â—¦ 1 green bell pepper, cored, seeded, and chopped
â—¦ 2 teaspoons ground cumin
â—¦ ¾ teaspoon paprika
â—¦ ½ teaspoon red pepper flakes
â—¦ 1 tablespoon tomato paste
â—¦ 2 tomatoes, chopped (about ¾ cup)
â—¦ 2 cups dried black beans, rinsed and picked over
â—¦ 1 bay leaf
â—¦ 4 cups canned low-sodium beef broth
â—¦ One 12-ounce bottle Guinness beer
â—¦ 4 to 6 cups water
â—¦ 2 teaspoons coarse salt
â—¦ 2 cups shredded leftover beef


Recipe

Heat a Dutch oven over medium-high heat. Add the olive oil. When it shimmers, add the onions and sauté, stirring for 5 minutes. Add the carrots, celery, garlic, and bell pepper and cook, stirring occasionally, until softened and beginning to caramelize, about 10 minutes.

Stir in the cumin, paprika, and red pepper flakes and cook, stirring for a few minutes, until fragrant. Stir in the tomato paste and cook, stirring, for 2 minutes. Add the tomatoes, beans, bay leaf, broth, beer, and 4 cups water and bring to a simmer.

Reduce the heat and simmer, partially covered, until the beans are soft, 1 to 2 hours, depending on the age of the beans; add water as needed to keep a soupy consistency. Stir in the salt and the beef and heat through.

Serves 6 to 8




• Variation:
Vegetarian Black Bean Soup — Substitute vegetable broth for the beef broth and omit the beef.


• Note: To thicken bean soups and achieve a creamy consistency, remove a cup or two of the beans once they are cooked and soft and mash them with a large fork, then return to the pot and stir to combine.