Black Bean Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 lb dried black beans
- 4 cups chicken broth or 4 cups vegetable broth
- 4 cups water
- 2 medium yellow onions, diced
- 4 garlic cloves, minced
- 1⁄4 cup olive oil
- 2 bay leaves
- 1 teaspoon ground ginger
- 3 tablespoons tamari
- 2 tablespoons red wine vinegar
- 1⁄2 teaspoon pepper
- 1 cup chopped tomato (optional)
- 1 cup sour cream (optional)
directions
- Soak the beans overnight in enough water to cover generously.
- Drain the beans and place in a large stockpot with the broth and the water. Bring to a boil and then simmer over medium heat. If a white or grey film appears on the top, skim it off.
- In a medium skillet, cook the onions in the olive oil until they begin to turn golden brown. Add the garlic and stir another minute.
- Add the onions & garlic from the skillet, bay leaves and ginger to the beans. Bring the mixture to a boil, then reduce the heat.
- Cover and simmer over low heat for 2 hours.
- Stir in the tamari & vinegar and simmer for another 30 minutes.
- Remove the bay leaves from the soup.
- Remove one cup of beans from the soup to a bowl and mash with a fork or spoon. Return these mashed beans to the soup and stir well to incorporate them.
- Add the pepper to the soup and season to taste with salt, if necessary.
- Serve with tomatoes and sour cream as optional garnishes.
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RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>