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Black Bean Soup

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The Best Black Bean Soup

Florence
Print Recipe
Course Soups
Cuisine American

Ingredients
  

  • 1 pound black beans - rinsed and soaked for 12 hours or longer in water
  • 6 cups beef broth
  • 8 cups water
  • 1 can tomatoes with their juice -- chopped 28 to 32 ounces
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • **JALAPENO CREAM SAUCE**
  • 2/3 cup plain yogurt
  • 1 fresh jalapeno - minced
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh cilantro
  • **GARNISHES**
  • 1/2 cup chopped red onion

Instructions
 

  • Drain the beans and put them in a large soup pot.
  • Add the broth and water.
  • Bring beans to boil, stirring occasionally.
  • Reduce heat and simmer for approximately 1 hour.
  • Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every 1/2 hour)
  • Cool for 30 minutes.
  • Rinse out the pot
  • Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
  • Return pureed mixture to pot.
  • Season the soup with the salt and pepper and simmer.
  • Make jalapeno cream using a whisk.
  • Serve Soup with drops of jalapeno cream sauce on top of each bowl.
  • Garnish with Parsley or Green Onions.

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