Black Bean Soup

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Added Apr 7th, 09 by
FoodConnect.com Test Kitchen


  • Prep Time: 15 mins
  • Cook Time: 110 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 37419%
Fat 8g13%
Cholesterol 9mg3%
Sodium 952mg 40%
Carbohydrates 54g19%

More facts>>

FoodConnect Nutritionals

Ingredients

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Beans

  • 1 pound (2 cups) dried black beans, picked over and rinsed
  • 4 ounces ham steak, trimmed of rind
  • 2 bay leaves
  • 5 cups water
  • 1/8 tsp baking soda
  • 1 tsp table salt

Soup

  • 3 tablespoons olive oil
  • 2 large onions, chopped fine (about 3 cups)
  • 1 large carrot, peeled and chopped fine (about 1/2 cup)
  • 3 medium celery ribs, chopped fine (about 1 cup)
  • 1/2 tsp table salt
  • 6 medium garlic cloves minced or pressed through garlic press (about 1 1/2 tablespoons)
  • 1/2 tsp red pepper flakes
  • 1 1/2 tablespoons ground cumin
  • 6 cups low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons juice from 1 to 2 limes

Garnishes

  • Lime wedges
  • Minced fresh cilantro leaves
  • Finely diced red onion
  • Diced avocado
  • Sour cream

Recipe Method

For The Beans:

1. Place beans, ham, bay leaves, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim foam as it rises to surface.

2. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans.

3. Discard bay leaves. Remove ham steak (ham steak darkens to color of beans), cut into 1/4-inch cubes, and set aside.

For The Soup:

1. Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes.

2. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth.

3. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.

To Finish The Soup:

1. Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Alternatively, leave soup in pot and puree with hand blender to desired thickness.

2. Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken.

3. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup, return to boil to fully thicken.

4. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

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