* Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans. In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper.
* Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top. Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick
* At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf.
* Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.
Originally Submitted
5/5/2008
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