top of page

Black Bean Soup

(by Katherine B. Weissman)


(Quantities are very approximate. Soup is forgiving.)

Better Than Bouillon vegetarian broth base

herbes de Provence

rum

Worcestershire sauce

optional: white wine

optional: salt

dollop of olive oil

smidgen of butter

2 - 3 cloves of garlic, chopped

big knob of ginger, chopped

2 c. red onion, chopped

about 1 c. each carrots, celery root, and red pepper, chopped

1 c. canned corn

bay leaf

fresh sage, rosemary, thyme, minced

3 c.+ black coco beans, soaked overnight

optional: sour cream, bacon or ham, feta cheese

Make about 6 c. broth with Better Than Boullion; season with bay leaf, rum, and Worcestershire, or wine if you have leftovers.

Taste for salt; usually there’s enough in the broth already.

In a large pot, heat oil and butter, and sauté garlic and ginger until slightly browned.

Add vegetables one kind at a time (I once read this in a Marcella Hazan cookbook, something about keeping flavors distinct, and I’ve done it ever since), starting with onions, then carrots, celery root, pepper, and corn.

Add dried and fresh herbs.

Add beans and broth, and bring to boil.

Lower heat and simmer until beans are tender, approximately 3 hours, adding water if necessary to keep vegetables moist.

Cool, then partially puree with an immersion stick, leaving some chunky bits.

Serve garnished with sour cream and/or cut-up and frizzled Canadian bacon or ham (the latter for my husband; otherwise, the soup is vegetarian). Crumbled feta also might be good.

(No idea how many servings this makes. A lot.)


(Read In the Soup, the story that accompanies this recipe.)

Recent Posts

See All

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

Strawberry Ice Cream

(by Celeste Miller) (using a hand-cranked ice cream freezer) 2 c. mashed fresh strawberries 2 c. whole milk 2 c. heavy cream 1 c. white sugar Combine all ingredients thoroughly, and pour into the can,

Shepherd's Pie

(by Lally Pia) For the filling: 1 1/2 lb. ground beef 1 large onion, chopped 1 stick celery, chopped 1 t. finely grated fresh ginger root 1 t. finely chopped garlic (2 cloves) 2 T. chopped cilantro 6

Comments


bottom of page