National Soup Month: Black Bean Soup

This recipe and photo were contributed by Chef Bernard.

Ingredients: 4 servings

1 lb black beans

1 large yellow onion, diced

3-4 stalks celery, diced

3-4 carrots, diced

3-4 strips of thick bacon, chopped

3-4 garlic cloves, minced

1 or 2 Jalapeno peppers, finely chopped

1 to 2 quarts chicken stock (enough to cover beans and vegetables)

Ground cumin and coriander.

Cilantro stalks

Juice from 2-3 limes

Salt and pepper (Add seasoning when beans are soft)

Garnish:

Cilantro – roughly chopped –

Red onion – finely diced –

Tomatoes – blanched and diced –

Lime wedges

Avocado – diced + squeeze lemon juice –

Scallions – chopped on the bias –

Sour cream

Method:

Soak black beans overnight. Strain and transfer to a large pot and boil to precook them.

Sauté bacon. Set aside.

Sweat onions. Add celery, carrots, garlic.

Add Jalapeno peppers, cumin and coriander.

Add red wine and cook until almost evaporated 

Add bacon back to pot.

Add bean, chicken stock (enough to cover). Bring to a boil and simmer until beans are tender but not mushy. 

Add seasoning when beans are soft. 

Blend 1/3 of the mixture and add back to pot. Squeeze lime juice.

Garnish: mix cilantro, red onions, tomatoes, avocado and scallions. Season.

Serve with a trail of sour cream, slice of lime on the plate, garnish and cilantro on top of garnish. Optional: add tortilla strips.

Cook’s notes:

Add tortilla strips

Use vegetable stock and leave bacon out to make it a vegetarian soup.