Black Bean Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- sour cream
- chopped fresh cilantro
- 1 pound dried black beans
- 1 large onion, chopped
- 3 garlic cloves, chopped
Preparation Place beans in large Dutch oven. Add enough water to cover by 5 inches. Simmer until beans are tender, about 2 hours. Heat oil in large skillet over medium-high heat. Add peppers, onion and garlic. Sauté until brown, about 10 minutes. Add oregano and cumin; stir 1 minute. Add to beans. Add 4 cups water. Bring to boil. Reduce heat; simmer until mixture thickens, stirring often, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before serving thinning with more water if too thick.) Ladle soup into bowls. Serve with sour cream, cilantro and jalapeños.
Preparation Place beans in large Dutch oven. Add enough water to cover by 5 inches. Simmer until beans are tender, about 2 hours. Heat oil in large skillet over medium-high heat. Add peppers, onion and garlic. Sauté until brown, about 10 minutes. Add oregano and cumin; stir 1 minute. Add to beans. Add 4 cups water. Bring to boil. Reduce heat; simmer until mixture thickens, stirring often, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before serving thinning with more water if too thick.) Ladle soup into bowls. Serve with sour cream, cilantro and jalapeños.
