It snowed tonight and more snow is supposed to fall tomorrow so I can't think of anything better to make then soup. I've got the black beans soaking overnight to make my Black Bean Soup. This is one of my favorite soups to make and I've brought it to a number of families when they are welcoming a new baby home. It's simple, easy and tastes much more complicated then it is. Enjoy!
Black Bean Soup
1 lb dry black beans
2 bay leaves, seperated
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1 tbs dried thyme
salt and pepper to taste
water or broth
*can use Miso or bullion for additional flavor.
1. Rinse and sort beans. Place in large pot, cover with water, add 1 bay leaf and cook over medium heat until just about tender. (Usually about 75-90 minutes)
2. Drain and rinse beans. Set aside. Rinse pot out very well.
3. Add EVOO to bottom of pot and heat over medium heat. Add onions, celery and carrots. Cook until soft. Add in dried thyme and 1 tbs salt. Stir well.
3. Add 2 cups water or broth. Add in cooked and rinsed beans. Cover with water or broth.
4. Simmer over medium low heat for about an hour. Season for taste as you go.
*Cumin and cayenne can also be added for a southwest flavor.