Rinse beans and place in a large pot with about 8 cups of water.
Cover and bring to a boil, then remove from heat and let the beans
sit, covered for one hour. (Or you can let them soak overnight in
cold water)
Drain the water, then add 8-10 cups of cold water when ready to
cook.
Add bell pepper, garlic, onion and bay leaves to the beans. Bring
to a boil and reduce heat to low. Simmer for about an hour, or
until tender, stirring occasionally. (Add water if necessary)
Meanwhile, in a large frying pan, heat oil on low. Add chopped
vegetables (onion, parsley, carrots, pepper, garlic) season with salt
and pepper and sauté for about 5 minutes, or until soft.
Add the vegetables to the soup, then add wine, vinegar, cumin,
oregano, bullion, salt and pepper and adjust water if too needed.
Cover and simmer on low about 15 - 20 minutes. Remove bay
leaves, then using an immersion blender, partially blend the
soup for about 10 seconds to thicken. If you don't have an
immersion blender, put about 3 cups of the soup in a blender,
then add it back to the pot. Adjust salt, pepper and cumin to
taste and ladle about 1 1/2 cups into each bowl. Top with sour
cream (extra points), chopped onions, scallions, chives or/or
cilantro and enjoy!
Originally Submitted
8/7/2011
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