Memory Lane Black Bean Soup
- Ready In:
- 2hrs 30mins
- 1 lb dried black beans
- 6 cups water, for soaking
- 8 cups water, for cooking
- 1 large carrot, diced
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 bay leaf
- 1 teaspoon dried oregano or 1 teaspoon italian seasoning
- 1⁄4 cup dry sherry
- 2 teaspoons salt
- black pepper, freshly ground
- Soak 1 lb. of dried black beans in 6 cups water, either by the quick soak method (boil for 2 minutes, let sit one hour) or overnight.
- Drain the beans.
- Put them in a soup pot and add 8 cups of water.
- Add diced vegetables, bay leaf and oregano or Italian Seasoning.
- Bring to a boil, then turn heat to simmer.
- Cover and simmer until beans are very soft. This might take 2-plus hours.
- Stir from time to time and add water if it needs some.
- When beans are very soft, add 1/4 cup sherry, 2 teaspoons salt and black pepper to taste.
- Simmer another 15 minutes.
- Remove bay leaf.
- Puree with a stick blender if you have one, or in container of blender jar. (Safety warning: If you use a blender do not fill more than 1/2 full with hot soup and hold the lid on firmly with one hand to prevent volcanic eruption.)
- Garnish with avocado cubes or lemon and serve hot.
RECIPE SUBMITTED BY
Hello from the Willamette Valley in Oregon, truly a land of milk and honey. Cooking is my favorite hobby, but as I still work full time, meals must taste great and be relatively healthy, but be quick to fix. There is not a lot of time for complicated, time-consuming recipes. I like to keep things simple while maintaining top flavor. Have recently re-discovered my big food processor and am enjoying letting it speed up the prep work wherever possible. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">