Black Bean Soup Recipe

Once the temperatures begin to drop, I become a soup and luxury food creating machine! i really like fall and winter cooking…and eating!  This turtle bean Soup direction is one I even have created variety of times and its continually a success.

Soup in all probability isn’t one thing you're thinking that of delivery to parties and game day gathering, however, I even have done this variety of times and this turtle bean Soup direction is one that have brought with ME a number of times. It’s been a success.

Black Bean Soup Recipe

Black bean soup might not look pretty, however, it tastes nice and is nice for you too! If you don’t have the time to soak the beans, you'll continually follow your package directions for the short technique that involves delivery them to a boil. I even have with success created this turtle bean Soup direction that manner in addition.

Do you have a favourite soup? I might with happiness eat a soup a day of the week. I even have been crushing on this Tomato ward Soup. Recently, i made a decision to try and do a week-long ward with the intention of dropping a number of pounds. I used this soup because the cornerstone of my feeding and that i lost seven pounds in a very week. Bonus!It is each delicious and healthy, and it’s sensible heat or cold!

INGREDIENTS:

• 2½ cups dried Turtle Beans (or 2 cups dried black beans)
• 3 TBS grapeseed or olive oil
• 12 ounces bacon, chopped
• 1 cup chopped onion
• 4 cloves garlic, minced or 2 TBS garlic paste
• 8-10 cups of beef stock
• 5 bay leaves
• Kosher salt and pepper to taste
• 1 tsp sugar
• 1 tsp dry mustard
• 1 TSP grated lime zest
• 1 TBS fresh lime juice
• Tabasco (I like it spicy, so I use a lot – start with 1 tsp and go from there)
• 2 teaspoons of Sherry
• Serve with sour cream, sliced scallions, chips, etc

INSTRUCTIONS:

1. Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours.
2. Drain your beans and set aside. In your large pot, saute your bacon until almost crisp. Add your onion and saute for about 5 minutes, add your garlic and saute another 2-3 minutes, scraping up any brown bits as you do.
3. Add your beans, 8 cups of beef broth and bay leaves and bring to a boil. Reduce to a simmer, uncovered for about 1½ to 2 hours, stirring every so often (beans will be tender). Be sure beans are not sticking, if so add another cup of stock.
4. Choose how thick you want the soup by the stock you add. Some of the beans will break apart and thicken the soup (which is how I happen to like it, sometimes I use a potato masher and mash it up just a bit).
5. Pull out the Bay leaves and then add your s&p, sugar, dry mustard, lime zest, lime juice, Tabasco, sherry, and chili sauce if using. I allow this to sit for an hour uncovered and off the heat sg the flavors to deepen. I reheat briefly and serve. This is wonderful the next 2 days!

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