Black Bean Soup from Dried Beans |
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Prep Time: 480 Minutes Cook Time: 120 Minutes |
Ready In: 600 Minutes Servings: 10 |
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This recipe is not hard, but it does take a little bit of time for the beans to cook. Ingredients:
1 lb dried black beans |
3 tablespoons oil |
1 large onion, chopped |
4 -6 carrots, sliced |
4 stalks celery, chopped |
1 teaspoon garlic powder |
6 chicken bouillon cubes |
1/2 teaspoon black pepper |
salt, to taste |
Directions:
1. In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
2. After soaking, or the next day, drain the beans and cover them with fresh water.
3. Bring the beans to a boil over medium-high heat.
4. Reduce the heat. You want the beans to simmer gently for most of the cooking process.
5. Cover the pot and simmer the beans for an hour.
6. Add more water, if needed, to keep the beans covered.
7. Taste the beans after an hour and see if they are tender.
8. If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
9. When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
10. Taste and add salt if you think it needs it.
11. Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
12. The soup will be rich and dark with vibrant colors from the vegetables peeking through.
13. When everything is tender, it's ready to serve.
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