Black Bean Soup
From Everyday Food
1 lb dried black beans, picked over, rinsed, and soaked overnight
(Quick-soak: Cover with cold water by 2 inches in a pot, bring to a boil and cook 2 minutes. Remove from heat, cover, and let sit 1 hour.)
2 lg yellow onions, diced
2 jalapenos, minced
1 T extra-virgin olive oil
4 garlic cloves, minced
coarse salt and ground pepper
2 t ground cumin
1 ¾ cups veggie broth
1 T cornstarch
2 T fresh lime juice (2 limes)
diced avocado, diced onion, cilantro, tortilla strips for garnish
In a medium saucepan, cover beans with cold water by 2 inches, add one-quarter each of onions and jalapenos and bring to a boil over high.
Reduce to a rapid simmer: cook until beans are tender, 45 -50 minutes.
With a slotted spoon, transfer 1 ½ cups bean mixture to an airtight container.
Let cool, then refrigerate then freeze for later.
In a large Dutch over or heavy pot heat oil over medium-high. Add garlic and remaining onions: season with salt and pepper. Cool, stirring often, until onions are soft and golden brown. 10 minutes.
Stir in remaining jalapenos, cumin, beans, and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes ( if necessary, add up to 1 cup water to keep beans covered).
Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, 1-2 minutes.
Add lime juice and season to taste with salt and pepper.
To serve, top with avocado, diced onion cilantro, and tortilla chips.
Serves 4, freeze for up to 1 month
366 cal, 5 g fat, 20 g protein, 62 g carb., 20 g fiber
Substitute 3 cans of rinsed and drained black beans with 3 cups of water for dried.