Difference between revisions of "Directory:KJ Kitchens/Black Bean Soup"

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Basic Bean Soup
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Black Bean Soup
  
 
{| class="wikitable"
 
{| class="wikitable"
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| 1 pound dry Great Northern beans
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| 1/4 cup Olive Oil
 
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|-
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| 8 cups water
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| 1/4 cup Yellow Onion, Diced
 
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|-
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| 12 baby carrots
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| 1/4 cup Carrots, Diced
 
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|-
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| 1 cup chopped onion
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| 1/4 cup Green Bell Pepper, Diced
 
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|-
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| 1/2 pound chopped ham
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| 4 Beef Bouillon Cubes
 
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|-
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| 1/4 cup ketchup
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| 1 cup Boiling Water
 
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|-
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| salt and pepper to taste
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| 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
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|-
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| 2 tablespoons Cooking Sherry
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|-
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| 1 tablespoon Distilled White Vinegar
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|-
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| 2 tablespoons Worcestershire Sauce
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| 1 tablespoon Sugar
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| 2 teaspoons Garlic, Granulated
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| 2 teaspoons Salt
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| 1/2 teaspoon Black Pepper, Ground
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| 2 teaspoons Chili Powder
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| 8 oz. Smoked Sausage, small dice
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|-
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| 1 tablespoon Cornstarch
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| 2 tablespoons Water
 
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|}
  
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In a large bowl, combine the beans with the water,
 
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cover and let soak overnight.
 
  
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In a large pot over medium high heat, combine the  
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In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté
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soaked beans with water, carrots, onion and ham. Add more
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water to cover all, if necessary. Bring to a boil, then
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the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon
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reduce heat to low and let simmer for 4 to 6 hours. Add
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ketchup just to get desired color. Season with salt and pepper
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cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining
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to taste.
+
 
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ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring  
 +
 
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mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart
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of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and
 +
 
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2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.  
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Serve with cornbread, white rice, or your favorite side dish.

Revision as of 20:07, 17 January 2007

Black Bean Soup

1/4 cup Olive Oil
1/4 cup Yellow Onion, Diced
1/4 cup Carrots, Diced
1/4 cup Green Bell Pepper, Diced
4 Beef Bouillon Cubes
1 cup Boiling Water
1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
2 tablespoons Cooking Sherry
1 tablespoon Distilled White Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Sugar
2 teaspoons Garlic, Granulated
2 teaspoons Salt
1/2 teaspoon Black Pepper, Ground
2 teaspoons Chili Powder
8 oz. Smoked Sausage, small dice
1 tablespoon Cornstarch
2 tablespoons Water


In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté

the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon

cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining

ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring

mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart

of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and

2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish.

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