Black Bean Soup Recipe
Created by Ruth Paget
I
love black beans and so do a lot of other people. I have to order them at the customer service
counter at the supermarket usually, because they disappear quickly from the
shelves. (Putting up an app for customer
service orders might be an idea for an app developer.)
The
following recipe requires a crockpot and an immersion blender to make it.
Serves
4
Ingredients:
-1
cup dry black beans
-8
cups water for soaking beans
-8
cups water for cooking + water as needed
-1
tablespoon olive oil
-1
large chopped onion
-1
teaspoon dry garlic
-1
(32-ounce) container beef broth
-1
cup salsa or ¼ cup jalapeño peppers
-1
cup grated Monterey Jack cheese
Steps:
1-Soak
1 cup dry black beans overnight in 8 cups water. Beans will triple in size overnight usually.
2-Drain
and rinse beans. Add olive oil, chopped
onion, dry garlic, and beef broth to the crockpot along with the water. Cover the crockpot and place on high heat for
10 hours or until beans are soft.
3-Cool
soup and insert an immersion blender to purée the black beans to a smooth
consistency. Stir in salsa.
4-Ladle
soup into individual bowls and sprinkle grated Monterey Jack cheese on
top. Microwave for 1 – 2 minutes.
Serve
the soup with tortilla chips.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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| Ruth Paget Selfie |
