Black Bean Soup by Lynette Rohrer Shirk
You can use canned black beans to make this recipe immediately or soak dried beans and then cook them before starting this recipe. Traditional garnishes for black bean soup include shredded cheddar cheese and sour cream.
Serves 6
Calories: 172.40
Protein: 6.77 grams
Carbohydrates: 24.73 grams
Fiber: 6.85 grams
Fat: 5.25 grams
¼ cup minced shallot
2 tablespoons olive oil
1 large potato, peeled and diced
4 cups chicken broth
2 cups cooked black beans
1 teaspoon dried thyme
½ teaspoon ground coriander
1 tablespoon dry sherry
2 teaspoons salt
6 lemon slices
2 tablespoons chopped chives
Sauté shallots in olive oil. Add potato and chicken broth and simmer for 30 minutes.
Add black beans, thyme, and coriander and simmer 45 minutes.
Purée ⅓ of the soup in a blender and return it to the pot.
Stir in the sherry and salt.
Serve hot garnished with lemon slices and chives.
Soaking Beans
To help keep the gas factor down, dried beans need a soak. Fill a saucepan with 1½ quarts water and add 1 cup beans. Bring the water and beans to a boil and simmer for 2 minutes. Turn the heat off and let the beans sit in the water overnight, at least 8 hours. Most of the gascausing elements will dissolve into the water. Discard the soaking water and add fresh water to cook the beans.
