Soup of the Black Bean

August 15, 2007

We were sans-garnish tonight, but I still loved this soup plain (like I always do)!

It’s super easy to make.

Soak the beans overnight, or boil them in 6 cups of water for 5 minutes then cover and remove from heat for an hour. It’s 1 cup of dry black beans.

Throw the following into a pot:

  • The prepped black beans
  • 1 yellow onion chopped
  • 2 stalks of celery chopped
  • 4 garlic cloves minced
  • 1 tsp. Ground Coriander
  • 1/4 tsp. Red pepper
  • 2 cups Chicken stock
  • 2 cups water
  • S&P to taste

Bring all that to the boil, then reduce the heat and simmer away the afternoon (about 2 hours).

I add some diced turkey sausage at the end for added heft and protein. You could go completely veg if you wanted (replace the Chicken stock with Veg stock).

Garnish with a dollop of sour cream, grated Colby-Jack and fresh Cilantro leaves. I ate 3 bowls of this stuff tonight. I’m sick with delight.