Healthy, Natural Living

Black Bean Soup

Makes 6 servings
1 tablespoon olive oil & butter
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups chicken broth
2 cups dried black beans – soaked 12-24hrs in water & acidic medium (whey or lemon juice)
2 cups whole kernel corn
2 cups canned tomatoes

Drain & Rinse beans add to large pot. Cover with water, add 1/2 onion, salt & pepper. Bring to a boil, reduce heat simmer for 1-2hours. Drain
Heat oil & butter in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in chicken broth, 1/2 of the beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.


Comments on: "Black Bean Soup" (3)

  1. Lori Butterfield said:

    Maybe its because of this long-@ss winter, but I positively luv a good soup recipe! Sounds delish! Thanks šŸ™‚

    p.s. all y’all blogging makes me want to revive my old blog. I did that for YEARS…..

  2. I made it for dinner tonight and it is delicious. I’ll serve it with a dollop of sour cream and a side of soaked cornbread. Yum!! Thanks again for the recipe!

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