Prep 15 mins
Cook 2 hrs
I've been making this soup since college - it's inexpensive, fillling and tasty. It's a bit different from the usual treatment, and I hope a bit healthier ;)
- 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)
- 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.