Black Bean Soup
Updated October 11, 2023
- Total Time
- 2 hours 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound black beans
Water to cover (2 to 3 quarts)
1 large onion, chopped
1 carrot, chopped
3 stalks celery, with leaves, chopped
Herb bouquet (parsley, thyme, bay leaf tied in cheesecloth)
¼ teaspoon mace
¼ teaspoon cinnamon
¼ teaspoon Cayenne pepper
¼ teaspoon cumin
3 cloves garlic, minced
Coarse salt and freshly ground pepper to taste
¼ cup of dark rum
½ cup sour cream
Nutritional analysis per serving (8 servings)
43 grams carbs; 8 milligrams cholesterol; 268 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 4 grams fat; 12 grams fiber; 981 milligrams sodium; 14 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the beans. Put them in a large saucepan and add water to cover. Bring to boil, drain and add fresh water to cover.
- Step 2
Add the remaining ingredients except the rum and sour cream and simmer, covered, for about two hours, or until the beans are tender. Add more water as necessary and stir frequently.
- Step 3
When the beans are cooked, puree them in a food processor until smooth. Serve the soup in heated bowls garnished with a teaspoon of rum and a dollop of sour cream.
Private Notes
Comments
Was a fan of Moira Hodgson and this was "memory lane" recipe that I'm glad I tried. But won't be a keeper. Re ingredients, made per recipe. "Cookie spices" interesting counterpoint to cayenne and herbs but just not enough there for my household's tastebuds. Re process changes, I soaked beans overnight as Step 1. Then proceeding next day to cook per step 2. (@ 2 hrs cook time for tender beans.) For Step 3 used immersion stick blender.
I followed exactly as written. Except I did not have to add water since I let it simmer for 4 1/2 hours plus. Next time I skip the cinnamon. I think it does not go well with the soup.
Was a fan of Moira Hodgson and this was "memory lane" recipe that I'm glad I tried. But won't be a keeper. Re ingredients, made per recipe. "Cookie spices" interesting counterpoint to cayenne and herbs but just not enough there for my household's tastebuds. Re process changes, I soaked beans overnight as Step 1. Then proceeding next day to cook per step 2. (@ 2 hrs cook time for tender beans.) For Step 3 used immersion stick blender.