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Best Black Bean Soup

Best Black Bean Soup
By Pat Lawson on Friday, July 19, 2013 at 2:03am

I do a lot of canning and have a recipe for black bean soup. Now it may seem like using a lot of beans but since I can mine the cost is very little. I also can my beans w/o having to soak first which saves time.

2 tablespoons vegetable oil (I use butter)
? cup diced sweet onion
? cup diced celery
? cup diced carrot
? cup diced green bell pepper
2 tablespoons minced garlic ? or more your choice
4 15oz cans black beans (NOTE: 5 cans my way)
4 cups chicken broth
2 tablespoons apple cider vinegar
2 teaspoons chili powder
? teaspoon cayenne pepper
? teaspoon ground cumin
? teaspoon salt
? teaspoon liquid hickory smoke

Sourcream (oh soo good)
Shredded Cheddar/Monterey Jack cheese blend
Chopped green onions (scallions)

Heat oil/butter in large saucepan. Saut? onions, celery, carrots, bell pepper, and garlic until onions are practically clear. Keep the heat low enough that the veggies do not brown. Pour the beans into a strainer and thoroughly rinse with cold water. Drain. Measure 3 cups of the drained beans into a food processor with 1 cup of the chicken broth. Puree until smooth. When the veggies are ready pour the pureed beans, remaining whole beans, rest of chicken broth (I use the broth to rinse out the food processor container), and every other ingredient into the pan. Bring to a boil and reduce heat and simmer uncovered until soup has thickened and all ingredients are tender. Garnish and serve.

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