Classic Black Bean Soup
Source of Recipe
Marla
List of Ingredients
Classic Black Bean Soup
1 3/4 cups black beans -- soaked overnight
12 cups water
2 tsp. olive oil
1 1/2 cups onions, diced
2 tsp garlic, minced
1/2 cup green onion, diced
3/4 cup carrot, diced
3/4 cup red bell pepper, diced
2 tsp ground sage
1 bay leaf
1 tsp salt free seasoning
2 tsp powdered vegetable broth
dash freshly ground pepper, to taste
Recipe
Discard soaking water from beans. Beans will have swollen to much more than 3/4 cups, so do not re-measure the soaked beans.
In large, heavy bottomed soup pot, heat water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans
and fresh water. Bring to a boil and skim off any scum that may have formed on the top. Reduce cooking temp to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick. At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf. Use hand blender to puree soup to desired consistency, breaking down only about half the beans or transfer half the soup to a blender. Puree and return to soup pot. Adjust seasonings.
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