The best black bean soup

6 servings

Ingredients

Quantity Ingredient
1 pounds Black beans, picked over, rinsed, and soaked for
10 Hours or longer in water to cover by at
Least 4 inches
6 cups Beef broth
8 cups Water
1 can Tomatoes with their juice, chopped (28 to 32
Ounces)
2 teaspoons Cumin
Salt to taste (Optional)
Freshly ground black pepper to taste
JALAPENO CREAM:
⅔ cup Plain nonfat or low-fat yogurt
1 Or 2 fresh jalapenos OR pickled jalapenos, seeded and
Minced
3 tablespoons Minced fresh parsley
1 tablespoon Minced fresh cilantro (Optional)
GARNISHES (Optional):
½ cup Chopped red onion
½ Avocado, peeled, seeded, and chopped

Directions

SOUP:

Drain the beans and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour.

Stir in the tomatoes with their juice and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1½ hours, since the timing depends on the dryness or age of the beans.)

Transfer the mixture to a large bowl, and let the mixture cool briefly. Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go.

Season the soup with the salt (if desired) and pepper, and bring the soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stirring it often, until the desired consistency is reached.

To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley, and, if you are using it, cilantro. Serve a dollop of the jalapeno cream atop each bowl of soup. If you wish, you may also garnish the soup with the chopped red onion and/or chopped avocado.

PREPARATION TIPS: You can prepare the soup up to 4 days in advance and store it, covered, in the refrigerator. Or you can freeze it.

The jalapeno cream can be prepared 1 or 2 days ahead.

SERVING SUGGESTIONS: In addition to the jalapeno cream, try garnishing the soup with chopped red onion and/or chopped avocado.

With bread and salad, this soup could be the base for a light lunch.

Makes 6 to 8 main or 8 to 10 first-course servings.

[ "Jane Brody's Good Food Gourmet";1990; ISBN 0-393-02878-X ] Posted by Fred Peters.

Related recipes