This soup is a staple in our home during Lent. It’s hearty, filling and has a little heat to it. You can easily double the recipe for a larger crowd. Add some sour cream to the top if you wish for a creamier texture.
Black Bean Soup
adapted from The Ultimate Southern Living Cookbook
(published 1999 by Oxmoor House)
1 pound dried black beans
(to save time, I replace these with 3 (14.5 oz) cans of black beans drained and rinsed. Place in Dutch oven. Then I go to step 4 in the cooking instructions and decrease the broth to 2 cans)
3 (14 1/2 oz) cans ready-to-serve chicken broth
(or use veggie broth for meatless days)
2 cups chopped onion
1 tablespoon minced garlic
2 tablespoons vegetable oil
1 (10oz) can diced tomatoes and green chile’s, undrained
1/2 cup lemon juice
1//2 teaspoon pepper
1 teaspoon hot sauce
1 (8oz) container of sour cream
1. Sort and rinse beans, place in Dutch oven. Cover with water 2-inches above beans.
2. Bring beans to a boil; cover and remove from heat, and let stand one hour. Drain beans and return to Dutch oven.
3. Add chicken broth to beans in Dutch oven. Partially cover, and cook on medium-low heat 3 hours or until beans are tender, stirring occasionally.
4. Saute chopped onion and garlic in hot oil in a large skillet over medium-high heat until tender.
5. Reduce heat to medium; stir in tomatoes and next 3 ingredients. Cook 5-15 minutes until heated through.
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