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Black Bean Soup
1 1/2 cups dried black beans
4 1/2 cups water
1 medium onion, chopped
1 large carrot, chopped
3 bacon slices, chopped
5 large fresh thyme sprigs |
3 garlic cloves
1 bay leaf
2 1/4 teaspoons ground cumin
2 cups (or more) chicken stock or canned low salt chicken
broth
1/4 cup chopped fresh cilantro |
Place beans in large bowl. Add enough cold water to cover
beans by 3 inches and soak overnight.
Drain beans; transfer to heavy large pot. Add 4 1/2 cups
water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer
until beans are very tender, stirring occasionally, about 1 hour 10 minutes.
Working in batches, puree black bean soup in blender with 2 cups chicken
stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared
1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with
additional chicken stock if necessary. Season to taste with salt and pepper.
Note: This soup can also be used as 1/2 of the recipe
for Black and White Soup. Makes 4 servings
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