Black bean soup on the run!

Yield: 4 Servings

Measure Ingredient
1 \N Bag black beans
2 \N Huge yellow onions; rough cut
2 \N Cloves garlic; biggest you can find, rough cut
3 \N Celery stalks; rough cut
\N \N Little olive (or your choice) oil
6 cups Water
6 \N Chicken bouillon cubes (or real stock)
1 large Soup spoon of ham bouillon
2 tablespoons Ground cumin
3 larges Soup spoons of adobo sauce (made from recipe posted here)
\N \N Sour cream; for topping

"Jarrell, Stefanie" <swolicki@...> .. modified from a recipe posted here for "creamed black bean soup"..

One bag of black beans.. soaked for two days.. water changed twice. Two huge yellow onions two of the biggest garlic cloves you can find. Three celery stalks. * Rough cut above and saute in as little olive (or your choice) oil as will do.. let cool overnight in pan on stove. Add 6 cups of water to onion mess. Add 6 chicken bouillon cubes (or real stock for those with freezers big enough to have it!) and one large soup spoon of HAM bouillon, plus 2 TablespoonS ground cumin. Add drained black beans and bring all to rolling boil. Turn off stove and go to work. Come home.. turn on stove... rolling boil, turn down to low and take a nap. Wake up, turn stove on high... bring to a rolling boil.. turn off stove, and go dig in the garden for several hours. Add three large soup spoons of adobo sauce (made from recipe posted here too), blend with Braun hand blender (right in the pot) turn the stove on low ... wait until hot... put in bowl, top with sour cream.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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