The Best Black Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Black beans - picked over, rinsed, and soaked f
10		Hours or longer in water to - cover by at
		Least 4 inches
6 cups	1422ml	Beef broth
8 cups	1896ml	Water
1		Tomatoes with their juice - chopped (28 to 32
1 oz	28g	)
2 teaspoons	10ml	Cumin
		Salt to taste - (optional)
		Freshly ground black pepper - to taste
		Jalapeno Cream
2/3 cup	157ml	Plain nonfat or low-fat - yogurt
1		Fresh jalapenos or - pickled jalapenos,
		(1 to 2) s
		Minced
3 tablespoons	45ml	Minced fresh parsley
1 tablespoon	15ml	Minced fresh cilantro - (optional)
		Garnishes (optional)
1/2 cup	31g / 1.1oz	Chopped red onion
1/2		Avocado - peeled, seeded, and

Recipe Instructions

SOUP:

Drain the beans and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour.

Stir in the tomatoes with their juice and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1 1/2 hours, since the timing depends on the dryness or age of the beans.) Transfer the mixture to a large bowl, and let the mixture cool briefly. Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go.

Season the soup with the salt (if desired) and pepper, and bring the soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stirring it often, until the desired consistency is reached.

To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley, and, if you are using it, cilantro. Serve a dollop of the jalapeno cream atop each bowl of soup. If you wish, you may also garnish the soup with the chopped red onion and/or chopped avocado.

PREPARATION TIPS: You can prepare the soup up to 4 days in advance and store it, covered, in the refrigerator. Or you can freeze it. The jalapeno cream can be prepared 1 or 2 days ahead.

SERVING SUGGESTIONS: In addition to the jalapeno cream, try garnishing the soup with chopped red onion and/or chopped avocado. With bread and salad, this soup could be the base for a light lunch.

"Jane Brody's Good Food Gourmet";1990

Source:
Jerryn Hamill

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