Glenys’ Black Bean Soup

2015-02-10

Cuisine: American

This recipe serves

Ingredients

3 cups black beans Beans, black, mature seeds, cooked, boiled, with salt
1 tbsp olive oil Oil, olive, salad or cooking
3 cloves garlic, minced Garlic, raw
2 large onions, chopped Onions, raw
2 stalks celery, chopped
2 tsp chili powder Spices, chili powder
2 tsps chopped jalapeno pepper Peppers, jalapeno, raw
1½ tsp dried oregano Spices, oregano, ground
1 tsp ground cumin Spices, cumin seed
½ tsp anise seeds Spices, anise seed
6 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
1 14oz can stewed tomatoes
¾ tsp salt Salt, table
¼ tsp pepper Spices, pepper, black
4 tsp lime juice Lime juice, raw

Method

Step 1

Rinse beans. In a large heavy saucepan or Dutch oven, cover beans with 3 times their volume in water; bring to boil, cover and cook for 2 minutes. Remove from heat , let soak for an hour and drain. Clean out pot and heat oil over medium heat; cook garlic, onions, and celery, stirring occassionally, for 5 minutes or until onions are softened. Add chili powder, jalapeno pepper, oregano, cumin and ainse seeds; cook, stirring occasionally for 1 minute.. Add beans and stock; bring to boil. Reduce heat and simmer for 75 minutes or until beans are very tender. Add tomatoes, salt and pepper; simmer for 10 minutes. In a food processor or blender, puree 8 cups of the soup in batches. Return to pot and heat through. Stir in lime juice, taste and adjust seasoning.

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