Black Bean Soup Recipe

Ingredients - Black Beans

• 1 lb dried black beans, soaked overnight

• 2 T olive oil

• Half an onion, peeled

• Half a head of garlic, rinsed but intact

• 2 bay leaves (fresh is best)

• Dried chili, seeds and stem removed

• 1 T dried oregano

• 1 T dried epazote (optional)

• 2 t salt

Ingredients - Soup

• 2 t each fennel seed and cumin, whole

• 2 T olive oil

• 2 medium or 1 large onion, diced

• 6 cloves garlic, thinly sliced

• 2 stalks celery, finely diced

• 2 medium carrots, peeled & finely diced

• 1 small green bell pepper, seeds removed and finely diced

• 1 jalapeño, with seeds for added heat or deseeded if desired

• 2 t coriander, ground

• 1 T tomato paste

• 1/2 cup dry white wine (optional)

• 1 14.5 oz can crushed tomatoes (fire-roasted are best)

• 1/2 bunch cilantro, chopped

• Lime juice, to taste

Black Beans

Drain beans of soaking liquid and place in large Dutch oven. Cover with cold water by three inches and add remaining ingredients. Bring to a boil over high heat, reducing to a simmer with the lid partially covering the beans. Stir occasionally. Cook until the beans are just tender, testing at least three beans. Let cool, then strain beans and discard solids. Keep the cooking liquid! Set drained beans and broth aside.

Soup

To start assembling your Black Bean Soup recipe, heat oil in cleaned Dutch oven over medium heat. Add fennel seeds and cumin, allowing them to toast in the oil. Once the seeds are quite aromatic, add onion and garlic. Stir occasionally while you cut the other vegetables, adding each once they’re chopped and stirring to combine.

After the green bell pepper has been added and softened slightly, add the coriander and tomato paste. Use your stirring implement to spread the tomato paste around so that it has maximum contact with the bottom of the pan. Stir occasionally until the paste has caramelized in places. Deglaze with white wine, scraping up any bits on the base of the pan. Add tomatoes and stir until they’ve cooked down slightly and had a chance to concentrate, 3-5 minutes.

Add pre-cooked black beans and broth to pot, stirring to combine. Bring to a boil, then reduce to a simmer. After simmering for 15-20 minutes, taste and adjust salt level. Continue to simmer for another 10 minutes or so, until the flavors taste like they’ve all come together. Add cilantro and juice from 1-2 limes, or to taste.

Ladle soup into bowls and garnish with sliced scallions, grated white cheddar cheese, avocado and tortilla strips.

Black Bean Soup Recipe by Chef Rachel Aiken, Family Meal, LLC