Black Bean Soup
Rain, cool weather hit South Texas with a bang this weekend. And boy did we soak it all in. We vegged out on the couch read books, tackled a few art projects, simmered a pot of black beans and baked two sweet apple pies.
It was wonderful. It actually felt like Fall! And then it was over…
Yup, the rain vanished, temperatures rose, the mosquitoes came by the hundreds and the humidity set in.
Ahh Texas you really know how to tease a gal.
So I did what any Texan does when they crave fall weather. I crank up the AC … and make a steamy pot of soup, black bean soup for this lady. Don’t forget to fry up a few batches of tortilla strips, they add great crunch!
- 1 cup dried black beans about 6 ounces
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 1 garlic clove minced
- 2 1/2 cups water
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 14-ounce can organic vegetable broth
- 1 4-ounce can chopped green chiles, drained
- 1/4 cup tomato paste
- 3/8 teaspoon salt
- 3 hard-cooked large eggs coarsely chopped
- Chopped fresh cilantro optional
- Fried tortilla strip optional
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
Heat the olive oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes or until tender. Add beans, 2 1/2 cups water, oregano, red pepper, cumin, broth, and chiles; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return to pan. Stir in tomato paste and salt; cook 3 minutes or until thoroughly heated. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with about 1/3 cup chopped eggs. Sprinkle each serving with chopped fresh cilantro, if desired.
recipe from Cooking Light