Black Bean Soup
by Sue Zelickson, Tastemaker in Residence
I love a good black bean soup and so do others so here is a great one!
Makes 8 servings
Ingredients
16 oz. dried black beans
8 cups water
2 medium onions, chopped
1 carrot, shredded
4 cloves garlic, minced
1 green pepper, chopped
1/2 tsp. cumin seed , crushed
1 tsp. whole dried oregano
1 tsp. salt
1/2 tsp. pepper
2 Tbsp lemon juice
2 cups hot cooked brown rice
1 cup plain low-fat yogurt (or sour cream)
Chopped green onions..
Instructions
- Rinse beans and place with water in large kettle. Cover, let stand overnight. Or heat to boiling and boil for two minutes; cover and let stand for 1 hour.
- In skillet heat oil, add onions, carrots, garlic, green pepper, cumin and oregano; sauté until soft. Stir into beans, add salt and pepper.
- Heat to boiling, reduce heat to low and simmer covered for 1 1/2 to 2 hours or until beans are very tender, stirring occasionally. Stir in lemon juice.
- Serve in soup bowls over rice, topped with yogurt (or sour cream) and green onions.