Cooking Index - Cooking Recipes & IdeasBlack Bean Soup With Cumin Recipe - Cooking Index

Black Bean Soup With Cumin

Type: Grains, Meat, Vegetables
Courses: Soup, Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 cups 320g / 11ozDried black beans - washed, picked over
8 cups 1896mlWater
1/4 cup 59mlOlive oil
  (or 4 tablespoons unsalted butter)
2   Onions - diced (large)
6   Garlic cloves - minced or pureed
2 tablespoons 30mlGround cumin
1 tablespoon 15mlStemmed jalapeno chile - seeded, if desired, (large) and finely chopped
2 teaspoons 10mlSalt
6 cups 1422mlVegetable stock
1 1/2 cups 355mlSalsa fresca - see * note
1 cup 237mlCrema - see * note
  (or creme fraiche or sour cream)

Recipe Instructions

* Note: See the "Salsa Fresca" and "Crema" recipes which are included in this collection.

In a large saucepan over high heat, place the water and black beans.

Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour.

Remove from the heat.

In another large saucepan or stockpot, heat the olive oil or butter over medium low heat.

Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes.

Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes.

Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, Creme Fraiche or sour cream.

Susan Feniger and Mary Sue Milliken


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