Prep 1 hr
Cook 14 hrs
This is the black bean soup that came with the "Black and White Soup" Black and White Soup , when I got it several years ago.
- 1 1⁄2 cups dried black beans
- 4 1⁄2 cups water
- 1 medium onion, chopped
- 1 large carrot, chopped
- 3 slices bacon, chopped
- 3 cloves garlic, chopped
- 5 sprigs fresh thyme
- 1 bay leaf
- 2 1⁄4 teaspoons ground cumin
- 2 cups chicken stock, to taste
- 1⁄4 cup fresh cilantro, chopped or 1⁄4 cup fresh parsley
- Put beans in a large bowl and add enough cold water to cover by 3 inches.
- Let soak overnight.
- In morning, drain and rinse beans.
- Place beans in a heavy pot.
- Add 4 1/2 cups water and next 7 ingredients.
- Bring to a boil, then reduce to simmer.
- Simmer, stirring occasionally, until beans are tender (about 1 hour 10 minutes).
- Puree at least 1/2 mixture in blender with 2 cups chicken broth.
- How much of the mixture you puree will determine how much texture the soup has.
- Return soup to pot and season to taste with salt and pepper.
- Stir in chopped cilantro.
- This soup cam be nade a day ahead, covered, and stored in the refrigerator.
- Reheat soup to a simmer, adding more chicken broth if the soup is too thick.
- This soup is good by itself, but is outstanding in the same bowl as the cheddar cheese soup described in Dave's Black and White Soup#4505.
- Serve with a salad and herb bread (I like Garden Herb Bread#50830) and you have a meal fit for company.