Joseph Santoroski

Joe's Black Bean Soup

Salads, Soups & Vegetables
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Joseph Santoroski
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Published

Description

In a crock pot, add the black beans and hot water. Cook on high for 2 to 3 hours, until the beans are soft, then drain.

In a frying pan, cook the bacon until about halfway done. Add the onions, garlic, and celery, and cook until the onions begin to soften.

Add this mixture, the beans, and the chicken stock to the crock pot. Add the remaining ingredients except the carrots.

Cook on high for 4 to 5 hours. Add additional chicken stock during cooking if the soup becomes too thick. Add the carrots during the final 30 minutes.

Source Note

Original page 111. Contributed by Joseph Santoroski.

Ingredients

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  • 1 1/2 pounds black beans
  • 3 cups very hot water
  • 4 slices bacon, cut up
  • 2 small onions, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic
  • 3 cups chicken stock
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon red cayenne pepper
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 carrots, julienne

Directions

Ordered steps keep the recipe easy to follow.

  1. In a crock pot, add the black beans and hot water. Cook on high for 2 to 3 hours, until the beans are soft, then drain.
  2. In a frying pan, cook the bacon until about halfway done. Add the onions, garlic, and celery, and cook until the onions begin to soften.
  3. Add this mixture, the beans, and the chicken stock to the crock pot. Add the remaining ingredients except the carrots.
  4. Cook on high for 4 to 5 hours. Add additional chicken stock during cooking if the soup becomes too thick. Add the carrots during the final 30 minutes.