Black Bean Soup

Chef Marie

  • 12 oz. black beans, rinsed
  • 2 tsp. canola oil
  • 1 large onion, finely diced
  • 1 large carrot, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 6 cups low fat-sodium chicken stock
  • 1 bouquet garni
  • Salt and pepper to taste

    Place the beans in a large pot and cover with water. Bring to a boil over high heat. Remove from heat and let soak for an hour. Drain and set aside.

    ​Heat the oil in a large pan over high heat. Add the onion and saute until translucent. Add the carrot, celery, garlic, and cook for 2 minutes. Add the beans, stock, bouquet garni, and bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until the beans are cooked through. Skim the surface of any foam that forms. Remove 1/3 cup of bean and puree with a fork. Return to the bean soup and mix. Remove the bouquet garni, adjust seasonings, and serve immediately.

    ​Note: If the soup turns out too thick, adjust with stock. If the soup turns out too thin, strain the beans and reduce the liquid on its own.

    ​Comments: You may substitute vegetables stock for the chicken stock.