Who has a great recipe for Black Bean Soup?

Question

Recipe cannot include any dairy, sugar/honey/artificial sweetener, or vinegar.

Answer 1

BLACK BEAN SOUP

1 lb. black beans (Frijoles ******)
2 lb. ham hocks
8 c. water
2 tsp. celery salt
About 2 c. chicken or beef broth
1 1/2 tbsp. (each) olive oil, finely minced garlic
1 1/2 c. (each) finely chopped onions
1 1/2 c. finely chopped, seeded, cored green peppers
1 tsp. ground cumin
2 1/2 c. tomatoes (peeled, diced) with juice
2 tbsp. coriander (optional)
Hard-cooked egg, chopped fine

Place beans, ham hocks, water and celery salt in heavy kettle; bring to boil; cover and simmer for 2 1/2 hours or until beans are thoroughly tender. Remove ham hocks--set aside; add broth to bean mixture. Heat oil in heavy kettle; add peppers, onions, garlic and cumin; cook, stirring, until onions are wilted; add tomatoes; let simmer about 15 minutes. Remove skin and bones from ham hocks; chop ham and set aside. Add tomato mixture to bean mixture; add chopped meat and coriander; simmer until thoroughly heated. Serve in soup bowls garnished with chopped eggs.

Answer 2

BLACK BEAN SOUP

1 lb black beans, soaked
8 cup water
2 tablespoons salt
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
8 tablespoons olive oil
6 garlic cloves
1 tablespoon cumin
4 teaspoons white vinegar
1 teaspoon soy sauce

Simmer beans in water till soft. Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes. Drain about 1/2 c water from beans and add it to the saute.
Cook over a low heat for 30 minutes.

Combine vegetables with beans.

Cook for another 30 minutes, adding more water if necessary. Just omit the vinegar.

Answer 3

This recipe is from the Columbia Restaurant in Florida. I have eaten their several times and their food is excellent. Enjoy!

Ingredients

1 pound black beans
3 quarts water
1 ounce olive oil
½ ounce garlic
1 ½ ounce chopped onion
1 ounce green pepper
½ ounce salt
1/8 teaspoon cumin
¼ teaspoon oregano
¼ teaspoon pepper

Preparation

Soak beans in water overnight in a 4-quart pot.
Bring beans to a boil in the pot, using the same liquid that beans were soaked with and then simmer.
Heat oil and then brown garlic in a pan
Puree onion and peppers, then add puree mixture to oil and garlic in pan, sauté for 4 minutes. Then add mixture to the beans simmering in the pot.
Add salt, cumin, oregano, and pepper to the mixture in pot.
Stir, simmer until beans are tender.

Answer 4

"Black Bean Soup" - 8 servings

1 cup dry black beans
1/2 cup diced salt pork
2 medium onions; chopped
1 carrot; diced
1 3/4 cups chicken broth
1/2 tsp. marjoram leaves; crushed
1/2 tsp. thyme leaves; crushed
1/4 tsp. salt
1 bay leaf
Dash cayenne pepper
1/4 cup dry sherry (substitute with water or chicken broth)

1) Soak beans in 4 cups water overnight; drain.
2) About 2 hours before serving: In 4-quart saucepan over high heat, heat beans, 4 cups water, salt pork, onions, carrot, broth, marjoram, thyme, salt, bay leaf and cayenne to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until beans are tender. Discard bay leaf.
3) In covered blender container at low speed, blend half of the soup mixture at a time until smooth. Return to saucepan; heat. Stir in sherry.
4) To serve: Ladle soup into bowls; serve with additional sherry. Yields 7 cups.

Answer 5

check allrecipes.com its a great site