Spicy Black Bean Soup
This Southwestern soup is the new black. Prepared with dried black beans, it truly is made from scratch. A healthy, gourmet offering, this is a soup that is guaranteed to bowl you over.
Ingredients
- 2 cup(s) dry black beans
- 2 tablespoon(s) olive oil
- 2 onions, finely chopped
- 6 garlic cloves, minced
- 2 teaspoon(s) ground cumin
- 2 teaspoon(s) chili powder
- 1 1/2 teaspoon(s) oregano
- 1/2 teaspoon(s) cayenne pepper
- 8 cup(s) water
- 8 cup(s) chicken cooking stock, low sodium (can use instead of water)
- 1 1/2 teaspoon(s) brown sugar
- 1 dash(es) salt, to taste
- 1 dash(es) fresh ground pepper
- 1/4 cup(s) fresh lime juice
- 1/2 floz dry sherry
- 1 tablespoon(s) fresh cilantro, chopped
Instructions
- Take dry black beans and soak overnight.
- Boil for one hour, then drain and rinse.
- In a large pot, heat oil over medium-high heat.
- Once hot, place onions, garlic and all the spices and cook until tender, about 10 mins.
- Add beans, water or stock, and increase temperature to high heat.
- Bring beans to a boil, then lower heat to low and cook, partially covered, for 2 hours.
- Check beans frequently and stir often.
- At this step, you may need to add more water.
- If beans look too thick you may add 2-4 cups of water to them.
- Bring beans to a boil over high heat, once the are boiling, reduce heat back down to low and cook for another 2 hours.
- Once cooked, Place in a container and refrigerate at least overnight and up to three days.
- Warm in pot and add lime juice.
- Top with cilantro, sherry and sour cream (optional) if you like.
Nutrition
Calories: 1053kcalCarbohydrates: 235.1gProtein: 85.85gFat: 28.53gSaturated Fat: 4.07gSodium: 1689.6mgFiber: 129.05gSugar: 29.24g
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