Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 lb black beans; 4 1/2 cups water; 1/4 lb bacon; 5 garlic cloves, minced; 2 stalks celery, minced; 1 large carrot, peeled and diced; 1 medium onion, diced; 1 jalapeno pepper, seeded and minced; 1 bay leaf; 1 tablespoon chili powder; 2 teaspoons cumin; 1/2 - 1 teaspoon cayenne pepper; 1/2 - 3/4 teaspoon ground pepper; 8 cups chicken broth or 8 cups beef broth; salt

15 ingredients

11 steps

Ingredients

1 lb black beans
4 1/2 cups water
1/4 lb bacon
5 garlic cloves, minced
2 stalks celery, minced
1 large carrot, peeled and diced
1 medium onion, diced
1 jalapeno pepper, seeded and minced
1 bay leaf
1 tablespoon chili powder
2 teaspoons cumin
1/2 - 1 teaspoon cayenne pepper
1/2 - 3/4 teaspoon ground pepper
8 cups chicken broth or 8 cups beef broth
salt

Directions

1

Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
2

Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
3

Mix in garlic, celery, carrot, onion, jalapeno and bay leaf.
4

Cook until vegetables are tender, stirring occasionally, about 10 minutes.
5

Add chili powder, cumin, cayenne and pepper.
6

Stir until aromatic, about 1 minute.
7

Add beans and broth.
8

Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
9

I have used more broth to make it a soup.
10

Season with salt.
11

Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.