Black Bean Soup

Ingredients

• 1 pound dried black beans, rinsed and picked over
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 6 garlic cloves, minced
• 2 serrano peppers, seeded if desired, and minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 ½ teaspoons salt
• Hide ingredients for 10 cups Vegetable Stock, Poultry Stock, or water 1 10 cups Vegetable Stock, Poultry Stock, or water (opens in new tab) 10 cups Vegetable Stock, Poultry Stock, or water
  • 1 tablespoon vegetable oil or butter
  • 1 large unpeeled onion, thinly sliced
  • 2 celery ribs, including leaves, chopped
  • 1 large carrot, chopped or shredded
  • (1 medium turnip or parsnip, chopped or shredded)
  • (2 cups shredded lettuce)
  • (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
  • (1 tablespoon tomato paste, or any tomato skins)
  • 4 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon white or black peppercorns
  • Cold water to cover

  Sub-recipe steps

  1. Heat in a stockpot over medium-high heat: 1 tablespoon vegetable oil or butter
  2. Add and cook, stirring, until the onions have softened, 6 to 8 minutes: 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded)
  3. Add: (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns
  4. Add: Cold water to cover
  5. Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
• Sliced avocado
• Chopped cilantro
• Hot sauce
• Lime wedges