Glenys’ Black Bean Soup


 This recipe serves


  • 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


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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