Difference between revisions of "Directory:KJ Kitchens/Black Bean Soup"

MyWikiBiz, Author Your Legacy — Monday December 02, 2024
Jump to navigationJump to search
(soup's on: without formatting)
 
(soup's on: without formatting)
Line 1: Line 1:
−
Basic Bean Soup
+
Black Bean Soup
  
 
{| class="wikitable"
 
{| class="wikitable"
−
| 1 pound dry Great Northern beans
+
| 1/4 cup Olive Oil
 
|-
 
|-
−
| 8 cups water
+
| 1/4 cup Yellow Onion, Diced
 
|-
 
|-
−
| 12 baby carrots
+
| 1/4 cup Carrots, Diced
 
|-
 
|-
−
| 1 cup chopped onion
+
| 1/4 cup Green Bell Pepper, Diced
 
|-
 
|-
−
| 1/2 pound chopped ham
+
| 4 Beef Bouillon Cubes
 
|-
 
|-
−
| 1/4 cup ketchup
+
| 1 cup Boiling Water
 
|-
 
|-
−
| salt and pepper to taste
+
| 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
 +
|-
 +
| 2 tablespoons Cooking Sherry
 +
|-
 +
| 1 tablespoon Distilled White Vinegar
 +
|-
 +
| 2 tablespoons Worcestershire Sauce
 +
|-
 +
| 1 tablespoon Sugar
 +
|-
 +
| 2 teaspoons Garlic, Granulated
 +
|-
 +
| 2 teaspoons Salt
 +
|-
 +
| 1/2 teaspoon Black Pepper, Ground
 +
|-
 +
| 2 teaspoons Chili Powder
 +
|-
 +
| 8 oz. Smoked Sausage, small dice
 +
|-
 +
| 1 tablespoon Cornstarch
 +
|-
 +
| 2 tablespoons Water
 
|}
 
|}
  
−
In a large bowl, combine the beans with the water,
 
−
cover and let soak overnight.
 
  
−
In a large pot over medium high heat, combine the  
+
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté
−
soaked beans with water, carrots, onion and ham. Add more
+
 
−
water to cover all, if necessary. Bring to a boil, then
+
the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon
−
reduce heat to low and let simmer for 4 to 6 hours. Add
+
 
−
ketchup just to get desired color. Season with salt and pepper
+
cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining
−
to taste.
+
 
 +
ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring  
 +
 
 +
mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart
 +
 
 +
of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and
 +
 
 +
2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.  
 +
 
 +
Serve with cornbread, white rice, or your favorite side dish.

Revision as of 20:07, 17 January 2007

Black Bean Soup

1/4 cup Olive Oil
1/4 cup Yellow Onion, Diced
1/4 cup Carrots, Diced
1/4 cup Green Bell Pepper, Diced
4 Beef Bouillon Cubes
1 cup Boiling Water
1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
2 tablespoons Cooking Sherry
1 tablespoon Distilled White Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Sugar
2 teaspoons Garlic, Granulated
2 teaspoons Salt
1/2 teaspoon Black Pepper, Ground
2 teaspoons Chili Powder
8 oz. Smoked Sausage, small dice
1 tablespoon Cornstarch
2 tablespoons Water


In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté

the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon

cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining

ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring

mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart

of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and

2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish.

Retrieved from "https://mywikibiz.com/index.php?title=Directory:KJ_Kitchens/Black_Bean_Soup&oldid=6962"