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Ingredients
| black beans: 1 lb |
| vegetable oil: 3 Tbl |
| onions: 1 (chopped) |
| carrots: 6 (sliced) |
| celery: 4 stalks (chopped) |
| garlic powder: 1 tsp |
| chicken bouillon: 6 cubes |
| black pepper: 1/2 tsp |
| salt (to taste) |
Black Bean Soup from Dried Beans
Credit: Food.com
User rating:
-
Prep Time
480 min -
Cook Time
120 min -
Servings
9 serving(s)
Tags
- In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
- After soaking, or the next day, drain the beans and cover them with fresh water.
- Bring the beans to a boil over medium-high heat.
- Reduce the heat. You want the beans to simmer gently for most of the cooking process.
- Cover the pot and simmer the beans for an hour.
- Add more water, if needed, to keep the beans covered.
- Taste the beans after an hour and see if they are tender.
- If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
- When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
- Taste and add salt if you think it needs it.
- Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
- The soup will be rich and dark with vibrant colors from the vegetables peeking through.
- When everything is tender, it's ready to serve.