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Black-Bean Soup

adapted from It's So Tasty Too
Course Main Dish, Soup
Prep Time 20 minutes
Cook Time 2 hours
Author Janssen Bradshaw

Ingredients

  • 1 16 oz. package dried black beans
  • 12-16 ounces bacon chopped
  • 3/4 cup roughly chopped celery
  • 3/4 cup roughly chopped onion
  • 3/4 cup roughly chopped carrots
  • 8 cups chicken or vegetable broth
  • 1 large tomato chopped
  • 1 cup fresh cilantro chopped
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons garlic minced
  • 1 jalapeno chili minced, seeds removed
  • 1 tablespoon red wine vinegar
  • 2 teaspoons ground cumin

Instructions

  1. Place beans in a large bowl. Add enough water to cover by 2 inches. Let stand overnight. Drain and rinse well. Cook bacon in heavy large pot over medium heat until done, about 8 minutes. Do not drain drippings. Add beans and all other ingredients. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
  2. If you have an immersion blender, process until slightly chunky puree forms. If you don't have an immersion blender, transfer soup to a blender and process until slightly chunky and pureed. Season to taste with salt and pepper. Serve hot.