|Black Bean Soup - Seriously Soupy|
Back in the soupy game and this week I made an easy black bean soup. A classic recipe, but a delicious one nonetheless. Generally a beef-based soup, I used a chicken base and combined some rosemary and lime juice, which gave it a hearty punch. This would also go good with some rice or used as a side dish for say, taco night. How do you make your black bean soup?
Black Bean Soup
- 1 can of organic black beans and 1 cup of dry beans (I only used this combination because I had this in the house. Normally I would opt for dry beans)
- 2 cups of water
- 2 cups of chicken broth
- 2 chicken bouillon cubes
- 1/2 of a red onion, cut up
- 1 clove of garlic chopped up
- 1 tablespoon of lime
- 1 teaspoon of rosemary
- 1/2 cup of sour cream
- Shredded cheddar cheese for garnish
- Salt and pepper
Soak dry black beans for at least one hour before starting the soup. This will help to loosen the beans and make it easier to cook with. Pour broth and water in a large soup pot. Bring to a slight boil and add the onions, rosemary, garlic, salt, pepper, and the bouillon cubes. Let cook for 20 minutes until the mixture has a steady boil. Add the black beans and the lime juice and let cook for about 30-45 minutes. Add sour cream for creamer texture and turn off flame. Use a hand blender and mix up the bean mixture. I also added water because the consistency was too thick. Top with sour cream and shredded cheese to taste.
Approximate cooking time: 2 hours.
Seriously Soup Serena
P.S. Since we are in our fourth week, I think its time to get serious and make some homemade broth. Stay tuned...