Jodi's Black Bean Soup
Jodi Paul
A favorite people request often.
ingredients
- 1 pound dry black beans
- 9 cup water
- 1 1/2 serving Carmel Kosher Chicken Broth
- 1 can or bottle beer
- 8 fl oz rum
- 8 clove garlic clove(s)
- 3 Tbsp cilantro
- 2 cup onion(s)
- 2 cup bell pepper(s)
- 2 large carrot(s)
- 2 large stalk celery
- 14 oz canned diced tomatoes
- 2 Tbsp ground cumin
- 1 tsp chili powder
- 1 tsp hot pepper sauce
- 1/4 tsp cayenne pepper
- 1 small jalapeño pepper(s)
directions
- 1
Soak beans overnight with about 1 tablespoon baking soda. Drain and rinse well.
- 2
Combine beans, water, bouillon powder (or 2 vegetable bouillon cubes), juice from canned tomatoes, beer, rum (use dark rum for best results), one chopped onion, salt and 1 tablespoon chopped cilantro in large stockpot. Cook 2 hours over medium heat, or until beans are soft. Meanwhile, sauté 1 chopped onion, chopped bell peppers, carrots and celery in cooking spray. Set aside.
- 3
Puree half of each of these mixtures, along with tomatoes. Add remaining ingredients and cook 15 - 30 more minutes. You may also need to add some vinegar (I use malt vinegar, but apple cider vinegar would also work).
notes
Don't be tempted to omit the beer and rum. 4 Weight Watchers Points
Source: Jodi Paul
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