Please let me know how this soup turns out for you in the comments! I’m always so eager for your feedback and hope my recipes turn out wonderfully for you. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and saut for about 5 minutes, or until soft. (Add water if necessary) Meanwhile, in a large frying pan, heat oil on low. If you give that a try, will you please let me know how it turns out? Simmer for about an hour, or until tender, stirring occasionally. Add bacon and cook until nearly crisp, tossing occasionally. Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”). Rinse remaining 2 1/2 cans of black beans in a colander. I always freeze my soup in pint-sized mason jars, leaving room for expansion at the top and waiting to screw on the lids until the soup has fully frozen. Reduce to medium-low and simmer, uncovered, stirring occasionally. Leftovers will keep well for four to five days, so it’s perfect for weekday lunches. Add 1 cup water, beans, bay leaves, brown sugar and vinegar bring bean mixture to a boil. I should mention that this recipe makes quite a lot of soup. Ta da! Now you have black bean soup with tender beans and a lightly creamy consistency, no cream required. To achieve the perfect soup texture, purée a portion of the soup in the blender until it’s super creamy. Add more flavor with garlic, ground cumin, oregano, red wine vinegar. 1 pound dry black beans 4 cups low-sodium vegetable broth 1 yellow onion, finely chopped 1 red bell pepper, finely chopped 2 jalapeos, seeds removed and. Then, add the remaining ingredients and gently simmer until the beans are tender and the flavors have melded. How To Make Black Bean Soup Sweat onions and carrots in olive oil until soft and sweet. Just cook them until they’re nice and tender.īriefly sauté the cumin, garlic and red pepper flakes to enhance their flavor. You don’t need a long list of ingredients for complex flavor. Basic, fresh aromatics like onion, carrots and celery make all the difference. Read the comments if you don’t believe me just yet!Ī few notes and tips before you get started: ![]() This homemade soup is a million times better than the store-bought variety. This lightly creamy black bean soup is packed with flavor. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic.Ĭumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top. Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly.
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