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What is your black bean soup recipe?

We have a favorite, but I am always curious if there might be another favorite out there, or something more I could add to the one we already like.

 
misses_nick

Asked by misses_nick at 11:19 AM on Jan. 6, 2011 in Food & Drink

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Answers (8)
  • Warning heeded - I'm not a measurer either!

    Sounds yummy - I'd have to make probably a 1/2 batch because I'd be the only one eating it. But I'm going to give this a try, it sounds good, and really perfect for the weather my area is having & in for! Thanks for sharing!
    Anonymous

    Answer by Anonymous at 1:14 PM on Jan. 6, 2011

  • Crockpot Black Bean Soup
    1 lb dried black beans (soaked overnight)
    1 1/2 quarts water
    1 carrot, chopped
    1 stalk celery, chopped
    1 large red onion, chopped
    6 garlic cloves, crushed
    2 green bell peppers, chopped
    2 jalapeno peppers, chopped
    1/4 cup lentils
    1 (28 ounce) can peeled and diced tomatoes
    2 tablespoons chili powder
    2 teaspoons ground cumin
    1/2 teaspoon dried oregano
    1/2 teaspoon ground black pepper
    3 tablespoons red wine vinegar
    1 tablespoon salt
    1/2 cup uncooked white rice or brown rice
    sour cream
    lime wedge
    cilantro
    Directions
    1 Soak beans overnight in water to cover. If you don't soak the beans overnight:. In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain and rinse. In a crock pot, combine soaked
    rkoloms

    Answer by rkoloms at 10:01 PM on Jan. 6, 2011

  • I have never made it...would you mind sharing your recipe? I love black beans!
    Anonymous

    Answer by Anonymous at 11:31 AM on Jan. 6, 2011

  • I can share, but I warn you...I don't measure anything.

    I use dry black beans. Rinse and sort. Soak them overnight with water at least 2 inches over the top. I use my 6-quart crockpot, but 4-quart would be fine. Cook the beans on high for 1 hour in 6 cups water. Add a large finely chopped onion and 8 cloves minced garlic, 2 finely chopped carrots,1 diced jalapeno, 3 tsp. chicken or beef soup base, a handful of chili powder, probably a teaspoon or 2 of cumin and cayenne pepper, a generous pinch of black pepper, 1 roasted skinned tomato crushed, and a few dashes of Cholula or other pepper sauce. Cook on low heat for 6-8 hours. Add a handful of chopped cilantro and the juice of one lime. I serve with quesadilla wedges.
    misses_nick

    Comment by misses_nick (original poster) at 11:48 AM on Jan. 6, 2011

  • I forgot to mention that I use my immersion blender to thicken the soup at the very end. If you like more beany pieces, just stir it around real quick with the blender. If you like a thicker, smoother soup, blend to your liking.
    misses_nick

    Comment by misses_nick (original poster) at 12:16 PM on Jan. 6, 2011

  • Fresh cilantro!
    2tinyhineys

    Answer by 2tinyhineys at 2:23 PM on Jan. 6, 2011

  • http://allrecipes.com/Recipe/Six-Can-Chicken-Tortilla-Soup/Detail.aspx


     


    I add garlic, onions, fresh cilantro, spices, and rice on the side topped with cheese.

    2tinyhineys

    Answer by 2tinyhineys at 2:26 PM on Jan. 6, 2011

  • Cook for 3-7 hours on high, depending on how hot your cooker gets. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours. Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour). Puree half the soup with a blender or food processor, then pour back into the pot before serving. Serve with lime wedges, sour cream, and cilantro.
    rkoloms

    Answer by rkoloms at 10:01 PM on Jan. 6, 2011

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