Hearty & Thick Black Bean Soup
photo by Rainbowz
- Ready In:
- 2hrs 45mins
- 1 lb black beans
- 4 1⁄2 cups water
- 1⁄4 lb bacon
- 5 garlic cloves, minced
- 2 stalks celery, minced
- 1 large carrot, peeled and diced
- 1 medium onion, diced
- 1 jalapeno pepper, seeded and minced
- 1 bay leaf
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1⁄2 - 1 teaspoon cayenne pepper
- 1⁄2 - 3⁄4 teaspoon ground pepper
- 8 cups chicken broth or 8 cups beef broth
- Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
- Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
- Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
- Cook until vegetables are tender, stirring occasionally, about 10 minutes.
- Add chili powder, cumin, cayenne and pepper.
- Stir until aromatic, about 1 minute.
- Add beans and broth.
- Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
- I have used more broth to make it a soup.
- Season with salt.
- Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.
Questions & Replies
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I made these with just a few minor adjustments. I skipped the bacon and used olive oil to saute the veggies, I doubled the carrots and celery, and rather than cayenne pepper, I used a bit of chipotle chilli powder. Wow, the beans are yummy! I portioned them out and froze them to grab to take to work for lunches, with some veggies and some home-made bread. but I'm sure I'll pull them out and use them for dinners or the refried beans as another reviewer suggested!
The beans are delicious! I made only a few changes (oh those cooks who can't just follow a recipe). I used turkey bacon and a little olive oil instead of regular bacon, hot peppers we grew this summer instead of the jalapeno, and no bay leaf (only because I was out). I think my beans were old because it needed more time--but really good, with a lovely velvety texture and great flavor. Thank you!
That should say ...my hubby deemed it "not too shabby" which can be translated yummy & tasty enough to make again (and again). I made the following changes: I substituted 2 cans black beans for dry, omitted the water, bacon (I'm vegan), jalapeno, black pepper & broth. I added 1/2 diced green pepper that I sauteed with the onions, garlic, & carrots and seasoned it with garlic salt. The results were colorful and tasted great. Yum, and so easy!