Best 2 Classic Black Bean Soup Recipes

CLASSIC BLACK BEAN SOUP

Steps:

• In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
• In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
• In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

CLASSIC BLACK BEAN SOUP

Steps:

• 1. Discard the soaking water from beans and set aside.
• 2. In a large pot, heat olive oil and onion, garlic, green onion, carrots, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt.
• 3. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.
• 4. Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that the beans do not stick.
• 5. At the end of cooking time, uncover and allow soup to contnue cooking as you stir in salt, if desired, bouillon and fresh pepper to taste. Discard bay leaf.
• 6. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.
• 7. Garnish soup with a dollop of sour cream, a lemon slice, one or two slices of hard-boiled egg, or some fresh chives. Or all of the above.