Black Bean Soup

Black Bean Soup
Yield
1quarts
Yield
1quarts
Black Bean Soup
Yield
1quarts
Yield
1quarts
Ingredients
  • 8ounces black beanssoaked
  • 2ounces baconchopped
  • 1/2 each onionschopped very small dice
  • 1/4medium carrotsvery small dice
  • 1stalk celerythinly sliced
  • 1clove garlicminced
  • 1each jalapeñochopped
  • 1ounce dry white wine
  • 1quart chicken stock or broth
  • 1/4cup creammore to taste
  • 1sprig thyme
  • 1ounce dry Sherrymore to taste
  • 1teaspoon olive oil
  • 2each roma tomatoesseeded, chopped
  • 1/4tablespoon ground cumin
  • 1teaspoon lime juiceor as needed
Yield:
Instructions
  1. Sauté bacon in large skillet over medium heat until cooked, 5 to 8 minutes. Drain bacon on paper towels, reserving 2 tablespoons fat from skillet.
  2. Place reserved bacon fat, bacon, onions, carrot, celery, garlic and chiles in stock pot.
  3. Sauté over medium heat until onions are tender, 5 minutes.
  4. Add wine, drained beans and stock.
  5. Bring to boil, reduce heat and simmer over medium-low heat until beans are soft.
  6. Add tomatoes, cumin, cream, thyme, sherry and oil.
  7. Simmer another 10 minutes.
  8. Remove soup from heat.
  9. Puree soup to desired consistency. add water if needed to adjust for proper consistency. re-season. REMEMBER: It's a soup! It should be a little thick but still soup consistency. If it's too thick add more water or stock and don't forget to re-season.
  10. Add lime juice to taste and check seasoning for salt and pepper.
Recipe Notes

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