Classic Black Bean Soup

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Classic Black Bean Soup

 

Recipe By : Marilyn Diamond, American Vegetarian Cookbook, pg 207

Serving Size : 6 Preparation Time :3:30

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups black beans -- soaked overnight

12 cups water

2 teaspoons olive oil

1 1/2 cups onion -- diced

2 teaspoons garlic -- minced

1/2 cup green onion -- diced

3/4 cup carrot -- diced

3/4 cup red bell pepper -- diced

2 teaspoons ground sage

1 bay leaf

1 teaspoon ground rock salt or salt-free seasoning

2 teaspoons powdered vegetable broth (1 veg. buillion)

dash freshly ground pepper -- to taste

 

Discard soaking water from beans. Beans will have swollen to much more than

1 3/4 cups, so do not remeasure the soaked beans. In large, heavy bottomed

soup pot, heat olice oil or water and onion, garlic, green onion, carrot,

and red pepper. Add sage and bay leaf and saute for several minutes or until

onions begin to wilt. Add soaked and drained beans and fresh water. Bring to

a boil and skim off any scum that may form on the top. 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 beans do not

stick. At end of cooking time, uncover and allow soup to continue cooking as

you stir in salt, if desired, powdered vegetable broth and fresh pepper to

taste. Discard bay leaf. 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.