|Black Bean Soup|
Difficulty Level: Medium
Recipe Id: SPA1006
Black Bean Soup
- 2 cups dried black beans
- 2 quarts vegetable or chicken stock
- 2 tablespoons butter or oil (or combination)
- 1 large onion; chopped
- 2 cloves garlic; minced
- 3/4 cup chopped carrots
- 1 cup celery; chopped
- 1 ham bone (optional) or 3 tablespoons tamari soy sauce
- 1 teaspoon yellow mustard powder
- 1/4 teaspoon chopped thyme
- 1 bay leaf
- 1 Pinch cayenne pepper powder
- 1 1/2 cups ham, cooked and chopped; (optional)
- 2 tablespoons lemon juice
- 2 teaspoons brown sugar
- Salt & Black pepper to taste
- Cover beans with stock and bring to a boil for 3 minutes.
- Remove from heat and let sit for 1 hour.
- In a large soup pot, sauté onion and garlic in oil or butter until light golden.
- Add celery and carrots and sauté for 2 minutes more.
- Pour beans into soup pan and, if making the ham version, add the ham bone now.
- For both versions, add more stock to cover the beans.
- Add the mustard powder, cayenne pepper powder, thyme and bay leaf and simmer for 3 1/2 hours.
- Add ham chunks, if preparing the ham version, and simmer for 15 minutes more.
- For vegetarian version, add the tamari now and simmer for 15 minutes more.
- For both versions, add lemon juice, sugar and salt and pepper to taste.
- Serve either plain or with a dollop of yogurt or sour cream or with grated cheese.
You can prepare a vegetarian version or the standard ham version from this recipe. A trick for the vegetarian version, to replace the wonderful ham flavor, is to season to taste with Red Star nutritional yeast.