Black Bean And Olive Soup Recipe

Name: Black Bean And Olive Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces dried black beans; 7 cups water; 1 -2 tablespoon water (if needed); 1 (14 1/2 ounce) can reduced-sodium chicken broth; 2 tablespoons red wine vinegar; Sofrito; 1 tablespoon olive oil; 1 cup green bell pepper, finely chopped; 1 cup onion, finely chopped; 3/4 cup pimento-stuffed green olives, plus two tablespoons brine (Spanish olives); 1/2 cup carrot, finely chopped; 1/4 cup celery, finely chopped; 5 garlic cloves, minced; 2 teaspoons dried thyme; 1/4 teaspoon salt

Servings: persons

14 ounces dried black beans
7 cups water
1 -2 tablespoon water (if needed)
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 tablespoons red wine vinegar
Sofrito
1 tablespoon olive oil
1 cup green bell pepper, finely chopped
1 cup onion, finely chopped
3/4 cup pimento-stuffed green olives, plus two tablespoons brine (Spanish olives)
1/2 cup carrot, finely chopped
1/4 cup celery, finely chopped
5 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt

1
Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
2
To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
3
While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
4
When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
5
Stir in the vinegar 5 minutes before serving.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 14 ounces dried black beans, 7 cups water, 1 -2 tablespoon water (if needed), 1 (14 1/2 ounce) can reduced-sodium chicken broth, and more.

Yes, Black Bean And Olive Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean And Olive Soup

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