Black Bean Soup

Black Bean Soup, if you make it from dried beans, takes some planning (start the night before serving). But it's worth the time it takes. Garnished with a little salsa and sour cream. Yumm.
  • 1 C dried black beans
  • water, lots of it
  • 1 lg clove garlic, minced
  • 1 jalapeno pepper, minced
  • 1 small onion, diced
  • 1 rib celery, diced
  • 1 carrot, diced
  • 2 bouillon cubes
  • 1/4 t black pepper
  • 1/4 t cumin
  • 1/4 t cayenne pepper
  • 1/4 t Italian spice

  1. Soak beans overnight in water - start mid evening - 12 hours is good. A clear 2 Quart Pyrex utility bowl is perfect for this task - you can look thru the sides for debris. And the sides are marked for measuring.
    • Pour beans into bowl.
    • Cover with water, 1 inch over top of beans.
    • Let it sit for a couple hours.
    • Pick floating debris out of water.
    • Drain, rinse, repeat this til bedtime.

  2. Cover bowl, and put in refrigerator. I'm told undried beans sitting out overnight will ferment.
  3. The next day, drain and rinse one last time, cover with water, 3 inches over top of beans. Add bouillon cubes.
  4. Bring to boil, and simmer 1 1/2 hours.
      In microwave:
    • Cook on High (100%) 10 minutes.
    • Cook on Low (30%) for 90 minutes.

  5. Add other ingredients.
  6. Add enough water to 7 cups in the bowl.
  7. Bring to boil again, and simmer 1 1/2 hours.
      In microwave:
    • Cook on High (100%) 5 minutes.
    • Cook on Low (30%) for a second 90 minutes. Get the beans nice and tender.

  8. Add enough water, again, to 6 cups in the bowl.
  9. Serve hot, over rice. Or let it sit in refrigerator until cool.
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