There's so many good recipes for black bean soup out there. I know you have your favorite. The one I go back to again and again is from Cook's Illustrated No. 72. It has a little cumin and hot red pepper flakes in it. You can't specifically taste the spices in the soup but they give it some warmth and depth that I really love. I've talked about the recipe before but never just plain typed it out. So here you go. It is the perfect thing to make in the upcoming months. BTW, this recipe can be cut in half easily but you can freeze the soup too, if you want to make the whole thing. You can leave the ham out or use some bacon, just remove before pureeing.
Black Bean Soup
Dried beans tend to cook
unevenly, so be sure to taste several beans to determine their doneness in step
1. For efficiency, you can prepare the soup ingredients while the beans simmer
and the garnishes while the soup simmers. Though you do not need to offer all
of the garnishes listed below, do choose at least a couple; garnishes are
essential for this soup as they add not only flavor but texture and color as
well. Leftover soup can be refrigerated in an airtight container for 3 or 4
days; reheat it in a saucepan over medium heat until hot, stirring in
additional chicken broth if it has thickened beyond your liking.
Makes About 9 Cups, Serving 6
Beans |
|
1
|
pound
dried black beans (2
cups), rinsed andpicked over
|
4
|
ounces
ham steak , trimmed of
rind
|
2
|
bay
leaves
|
5
|
cups
water
|
1/8
|
teaspoon
baking soda
|
1
|
teaspoon
table salt
|
Soup |
|
3
|
tablespoons
olive oil
|
2
|
large
onions , chopped fine
(about 3 cups)
|
1
|
large
carrot , chopped fine
(about 1/2 cup)
|
3
|
ribs
of celery , chopped fine
(about 1cup)
|
1/2
|
teaspoon
table salt
|
5 - 6
|
medium
cloves of garlic , minced
or pressedthrough garlic press (about 1 1/2 tablespoon)
|
1/2
|
teaspoon
red pepper flakes
|
1 1/2
|
tablespoons
ground cumin
|
6
|
cups
low-sodium chicken broth
|
2
|
tablespoons
cornstarch
|
2
|
tablespoon
water
|
2
|
tablespoons
lime juice , from 1 to 2
limes
|
Garnishes |
|
lime
wedges
|
|
minced
fresh cilantro leaf
|
|
red
onion , finely diced
|
|
avocado , diced medium
|
|
sour
cream
|
|
1. FOR
THE BEANS: Place beans, ham, bay, water, and baking soda in
large saucepan with tight-fitting lid. Bring to boil over medium-high heat;
using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat
to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours
(if necessary, add another 1 cup water and continue to simmer until beans are
tender); do not drain beans. Discard bay. Remove ham steak (ham steak darkens
to color of beans), cut into 1/4-inch cubes, and set aside.
2. FOR
THE SOUP: Heat oil in 8-quart Dutch oven over medium-high heat
until shimmering but not smoking; add onions, carrot, celery, and salt and
cook, stirring occasionally, until vegetables are soft and lightly browned, 12
to 15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and
cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in
beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and
bring to boil, then reduce heat to low and simmer, uncovered, stirring
occasionally, to blend flavors, about 30 minutes.
3. TO FINISH
THE SOUP: Ladle 1 1?2 cups beans and 2 cups liquid into food
processor or blender, process until smooth, and return to pot. Stir together
cornstarch and water in small bowl until combined, then gradually stir about
half of cornstarch mixture into soup; bring to boil over medium-high heat,
stirring occasionally, to fully thicken. If soup is still thinner than desired
once boiling, stir remaining cornstarch mixture to recombine and gradually stir
mixture into soup; return to boil to fully thicken. Off heat, stir in lime
juice and reserved ham; ladle soup into bowls and serve immediately, passing
garnishes separately.
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