March 11, 2009

Black Bean Soup

2 cups dry black beans (or 2 cans of black beans)
2 tablespoons of oil or butter
2 carrots
2 cloves of garlic
1 stalk of celery
1/2 cup diced onion
1 teaspoon cumin
1/2 teaspoon chili pepper
4 cups organic beef or chicken broth
salt and pepper to taste

Cook dried black beans according to the package. (I typically just place 2 cups of dried black beans into a large cooking pot and cover with 6 cups of water. I then bring the water to a boil and simmer for about 2 hours. I then turn off the heat and let the beans sit most of the day until I am ready to use in the soup for dinner) Saute the carrots, garlic, celery and onion in the butter for 5 minutes. Add the cumin, chili pepper, broth and cooked beans. Bring to a boil and then simmer on low temperature for 30 minutes. Let the soup cool slightly and then place in a blender and blend (leave open a hole for ventilation if the soup is still hot, but cover the hole when you first turn the blender on or you'll be eating off the floor ;). If you like a chunkier black bean soup then only blend 1/2 of the soup. Add salt and pepper to taste. Garnish with chopped onions, shredded cheese and sour cream if you desire. Enjoy!
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