Black Bean Soup

1. 1

   Soak the beans overnight. Before beginning to cook the beans, wash them thoroughly.

2. 2

   Prepare the 8 cups of vegetable stock and set to the side(though you may want more or less depending on how thick you like your soup).

3. 3

   Coarsely chop the onion, red pepper, jalapeno, and tomato

4. 4

   In a pan, saute for 4 minutes chopped onions, garlic, and red pepper with a bit of olive oil.

5. 5

   In a large pot, throw in the beans, about half of the vegetable stock, onions, garlic, red pepper, tomato, jalapeno, and cumin.

6. 6

   Let it simmer COVERED for about an hour over medium to medium-high heat. You will need to ladle in the access vegetable stock throughout cooking, more or less depending on how thick you like your soup.

7. 7

   When the beans are nice and soft, turn off the heat. Puree about half of the soup, and then return this portion to the un-blended portion. Throw in the chopped cilantro, blend well, and serve.

8. 8

   ***This goes really well with tortilla strips. Simply purchase ready made tortillas, heat them til crispy on a frying pan (even let them burn a little), and then cut into strips. Serve the strips on the side, or over the soup (but don't let them get too soggy)

* Per serving · 4 servings · Values may vary.

No additional tips available.