Black Bean Soup

Black Bean Soup

Prep:  35 minutes + soaking

Cook:  1 1/4 hours

Yield:  8 servings, 2 quarts

1-1/2  Cups  Dried Black Beans

3  Celery Ribs, chopped

3  medium  Carrots, chopped

1  large  Onion, chopped

2  cloves  Garlic, minced

2  teaspoons  Olive Oil

6-1/2  Cups  reduced-sodium  Chicken Broth

1  teaspoon  dried Oregano

1/2  teaspoon  dried Thyme

1/2  teaspoon  Salt

1/4  teaspoon  Cayenne Pepper

1  Bay Leaf

3  Tablespoons  Lime Juice

1/2  Cup  Sour Cream

1/4  Cup  minced fresh Cilantro

Place the Black Beans in a large saucepan; add water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from heat; cover and let stand for 1 to 4 hours or until Black Beans are softened.  Drain and rinse Black Beans, discarding liquid.

In a Dutch oven coated with non-stick cooking spray, saute the Celery, Carrots, Onion and Garlic in the Olive Oil until vegetables are tender.  Add the Black Beans, Chicken Broth, Oregano, Thyme, Salt, Cayenne and Bay Leaf.  Bring to a boil.  Reduce heat; cover and simmer for 1 to 1-1/4 hours or until Black Beans are tender.  Discard Bay Leaf.  Cool slightly.

In a blender, cover and process soup in batches until smooth.  Return to pan; heat through.  Stir in Lime Juice.  Garnish each serving with Sour Cream and Cilantro.

Deborah at A Delightful Glow asked me for a Black Bean Soup recipe last week.  This is one I got from a Healthy Cooking magazine a few years back.  I make it about once or twice a month in the winter.  I don't always puree all the soup; sometimes I do just half so it's a little more chunky.  I've also done this in the Slow Cooker on low for 8-10 hours.  When I do it in the Slow Cooker I soak the beans overnight, drain them, and then add everything to the pot, omitting the step of sauteing the Vegetables.  Enjoy!