4.04.2017

BLACK BEAN SOUP


Black bean soup is not only delicious and filling but it is a super economical way to easily feed a large crowd. With a little pre planning, you can serve this soup to a wide range of tastes and diets with minimal effort for only pennies per bowl.


When faced with the dilemma of having to feed a large group of people on a small budget, I chose this black bean soup. Leaving the soup basic and including a variety of different toppings worked well to accommodate a range of different dietary restrictions - gluten free, vegan, vegetarian, etc.

Gather your ingredients

1 pound dried black beans, 4 cups (or 1 box) low sodium chicken broth (or vegetable stock), 1 onion, 3 cloves garlic, 1 bell pepper, 2 teaspoons chile powder, 2 teaspoons ground cumin, 1 teaspoon salt


Place dried beans in a large pot and cover with water. Allow to soak overnight. Drain and rinse. If you don't have time for the long soak, you can add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.


In a large stockpot over medium high heat, saute onion and bell pepper until soft. Add garlic, chile powder and cumin, stir and cook until fragrant (about 30 seconds).


Add drained and rinsed beans, stir to combine. Add stock or broth and 2 cups water. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 - 2 hours.

Add salt and stir. Cover and simmer another 1 hour before tasting and adding additional seasoning to your liking.


Serve with desired toppings - diced onion, lime, cotija cheese, sour cream, cilantro, avocado, tortillas or tortilla chips, and diced fresh bell peppers are all great toppings.


A single batch makes 6 large servings, but recipe can easily be doubled to serve a crowd. Or, can be served as a side of black beans rather than soup style. Use extras to make black bean dip, refried beans, bean filling for enchiladas, tostadas or quesadillas. Or, freeze the extra in portions to use later.


Enjoy!



Black Bean Soup
based on recipe from Ree Drummand, the Pioneer Woman

Ingredients
  • 1 pound dried black beans
  • 4 cups low sodium chicken broth (or vegetable stock)
  • 2 cups water
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 bell pepper, diced
  • 2 teaspoons chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt 
  • desired toppings (diced onion, lime, cotija cheese, sour cream, cilantro, avocado, tortillas or tortilla chips, diced fresh bell peppers, etc.
Instructions
  • Place dried beans in a large pot and cover with water. Allow to soak overnight. Drain and rinse. 
  • In a large stockpot over medium high heat, saute onion and bell pepper until soft. Add garlic, chile powder and cumin, stir and cook until fragrant (about 30 seconds). 
  • Add drained and rinsed beans, stir to combine. 
  • Add stock  and 2 cups water. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 - 2 hours.
  • Add salt and stir. Cover and simmer another 1 hour before tasting and adding additional seasoning to your liking.
  • Serve with desired toppings.
  • Use extras to make black bean dip, refried beans, bean filling for enchiladas, tostadas or quesadillas. Or, freeze the extra in portions to use later. 
Yield: 6 large servings.


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