Black Bean Soup

For me, soups are like appetizers-- I don't think I've ever encountered one that I didn't like! So when I found a recipe for a black bean soup, I immediately wanted to try it.  Beans are good for you, and cheap, so how bad could it be?  

This recipe did not disappoint, and it is now on the regular rotation for The Mr. and I.

Source:  Cooking Light, March 2009

Ingredients:

1 lb. dry black beans
4 c. chicken broth
1 c. water
2 c. onions (but I only had about 1 cup available)
1 jalapeno-- ribbed, seeded, and minced (This was my first time cooking with a fresh jalapeno, so I had to learn how to work with the pepper. I found this website that was very helpful.)
3 bay leaves
1 T. cumin
1 T. lime juice
1 tsp. kosher salt
1/4 c. fresh cilantro, chopped
3 T. sour cream
Cilantro sprigs, optional

Directions:

Soak the beans overnight in bowl of water.  To do this, cover the beans so that the water is at least 2 inches higher than the beans. Let soak overnight (8 hours) Drain when ready to use.

In a CrockPot, combine beans, water, broth, bay leaves, cumin, onion, and jalapeno.  Cook on LOW for 10 hours.

After cooking all day, add lime juice, salt, and chopped cilantro. (Before serving, I pureed the soup using an immersion blender to make it creamier, even though the original recipe did not call for this.)

Serve with sour cream and hot sauce, and garnish with sprigs of cilantro.

Verdict:

It's a keeper!  I'm glad I pureed it a bit, because I really liked the creamy texture.