Black Bean Soup

Name: Black Bean Soup
Cook time: 1 hour
Yield: 6 servings
Ingredients: 2 can black beans; 2 each bay leaves; 32 oz chicken stock; 4 cup water; 4 tbsp olive oil; 1 each onion; ½ each carrot; 1 each celery rib; ½ tsp salt; 4 clove garlic; 1 tbsp ground cumin; 1 tsp chili powder; ⅛ cup cilantro; 16 oz canned chopped tomatoes; 4 oz green chilies; 1 each red pepper; lime juice

A cumin-spiced black bean soup with tomatoes, green chilies, and lime — from the 2008 Elkin Soup Off.

Contributed by Alesha Yates — Roaring Gap, NC

CategorySoup, Main Course

Yield1 ½ servings2 servings3 servings6 servings12 servings18 servings24 servings

Scale

¼×⅓×½×1×2×3×4×

1 ½ servings2 servings3 servings6 servings12 servings18 servings24 servings

Soup, Main CourseYield 1 ½ servingsScaled Quarter — ¼×

Soup, Main CourseYield 2 servingsScaled Third — ⅓×

Soup, Main CourseYield 3 servingsScaled Half — ½×

Soup, Main CourseYield 6 servingsScaled Original — 1×

Soup, Main CourseYield 12 servingsScaled Double — 2×

Soup, Main CourseYield 18 servingsScaled Triple — 3×

Soup, Main CourseYield 24 servingsScaled Quadruple — 4×

Ingredients

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Instructions

Sauté the red pepper, garlic, onion, celery, and carrot with the salt in the olive oil until soft.
Add the cumin, chili powder, tomatoes, chilies, and lime juice. Sauté 2 minutes.
Add the beans, stock, and water. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove 4 cups of soup and blend. Return to the pot and cook 20 minutes more.
Adjust salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Sauté the red pepper, garlic, onion, celery, and carrot with the salt in the olive oil until soft.
Add the cumin, chili powder, tomatoes, chilies, and lime juice. Sauté 2 minutes.
Add the beans, stock, and water. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove 4 cups of soup and blend. Return to the pot and cook 20 minutes more.
Adjust salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Sauté the red pepper, garlic, onion, celery, and carrot with the salt in the olive oil until soft.
Add the cumin, chili powder, tomatoes, chilies, and lime juice. Sauté 2 minutes.
Add the beans, stock, and water. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove 4 cups of soup and blend. Return to the pot and cook 20 minutes more.
Adjust salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Sauté the red pepper, garlic, onion, celery, and carrot with the salt in the olive oil until soft.
Add the cumin, chili powder, tomatoes, chilies, and lime juice. Sauté 2 minutes.
Add the beans, stock, and water. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove 4 cups of soup and blend. Return to the pot and cook 20 minutes more.
Adjust salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Sauté the red pepper, garlic, onion, celery, and carrot with the salt in the olive oil until soft.
Add the cumin, chili powder, tomatoes, chilies, and lime juice. Sauté 2 minutes.
Add the beans, stock, and water. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove 4 cups of soup and blend. Return to the pot and cook 20 minutes more.
Adjust salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Sauté the red pepper, garlic, onion, celery, and carrot with the salt in the olive oil until soft.
Add the cumin, chili powder, tomatoes, chilies, and lime juice. Sauté 2 minutes.
Add the beans, stock, and water. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove 4 cups of soup and blend. Return to the pot and cook 20 minutes more.
Adjust salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Sauté the red pepper, garlic, onion, celery, and carrot with the salt in the olive oil until soft.
Add the cumin, chili powder, tomatoes, chilies, and lime juice. Sauté 2 minutes.
Add the beans, stock, and water. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove 4 cups of soup and blend. Return to the pot and cook 20 minutes more.
Adjust salt and pepper to taste.

Notes

From the 2008 Elkin Soup Off.