BLACK BEAN SOUP

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Black Bean Soup image

Provided by Moira Hodgson

Categories     one pot, soups and stews, main course

Time 2h40m

Yield 8 servings

Number Of Ingredients 14

1 pound black beans
Water to cover (2 to 3 quarts)
1 large onion, chopped
1 carrot, chopped
3 stalks celery, with leaves, chopped
Herb bouquet (parsley, thyme, bay leaf tied in cheesecloth)
1/4 teaspoon mace
1/4 teaspoon cinnamon
1/4 teaspoon Cayenne pepper
1/4 teaspoon cumin
3 cloves garlic, minced
Coarse salt and freshly ground pepper to taste
1/4 cup of dark rum
1/2 cup sour cream

Steps:

  • Pick over the beans. Put them in a large saucepan and add water to cover. Bring to boil, drain and add fresh water to cover.
  • Add the remaining ingredients except the rum and sour cream and simmer, covered, for about two hours, or until the beans are tender. Add more water as necessary and stir frequently.
  • When the beans are cooked, puree them in a food processor until smooth. Serve the soup in heated bowls garnished with a teaspoon of rum and a dollop of sour cream.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 4 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 982 milligrams, Sugar 3 grams

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