image

Low Fat Black Bean Soup

Image
Image
Image
Image
image


My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia
Search Good Cooking

Font Size: Click to activate.    Large    Normal

| More

 

Recipe by: Chef John V., A Good Cooking Recipe!

History: This is a recipe that you can substitute any type of dried peas, lentils or beans for a different type of soup.

Serving size: 6

Preparation time: about 2 hours, cooking time may vary with the type of dried legume you use.

Amount/Measure/Ingredient:

2 red peppers, diced fine
1 yellow pepper, diced fine
1 large onion, diced fine
1 stalk celery, diced fine
1 leek, diced fine
1 medium carrot, diced fine
3 cloves garlic -- minced
2 teaspoons salt or to taste
1 teaspoon ground black pepper or to taste
1 tablespoon olive oil, (you may use another type of oil or even less if you wish)
1 cup crushed tomatoes
1 tablespoon oregano, (when making pea or white bean soup use fresh or dried thyme)
2 teaspoons chili powder, (use only in black bean soup)
1 bay leaf
4 quarts chicken stock
2 bags of dried black beans, (16 ounce), picked of possible pebbles and soaked overnight covered with water.

Preparation:

Dice all the vegetables into small pieces. In a large, heavy-bottomed soup pot heat the olive oil over medium heat; add all the vegetables and sauté until tender; stirring often, about 15 minutes, (do not brown). Add the chicken stock and the remaining ingredients, including the now drained black beans. Bring to a boil and cook until tender or about 1 1/2 to 2 hours, Take off the heat, remove the bay leaf, and puree 1/2 of the soup in a food processor, returning it to the soup pot. This will help thicken the soup. Be careful its very hot and could burn you if you're splashed on. Note* You may want to puree it all or not at all---it's up to you. Return to the stove an re-heat, check the seasoning, adjust if necessary, with more salt and pepper, just prior to serving. As the soup coks you may add water to keep a even consistency.

With pea or lentil soup you may leave out or substitute for the peppers. You may even choose to add 1 quart of diced potatoes to the soup 1/2 hour prior to the soup being cooked. Pre-cooking the potatoes is also possible.

This bread is good with crusty bread and lots of fresh salad.

Print this page for your records.

Go Back to Good Cooking's Home Page!

A Gastronomic Gourmet Cooking Resource Since December 1995

rev. 10

image