Thursday, 29 December 2016

Earls Spicy Santa Fe Black Bean Soup


I love Earls black bean soup and was very happy to get a copy of the new Earls cookbook for my birthday this year. This was the first recipe I tried in the book and it did not disappoint. If you like black bean soup then you must try this. The dried turtle black beans are easy to find in the grocery store.





Ingredients for Soup:


1 ⅓ Cups dried black turtle beans

7 Cups chicken stock

½ Cup chopped bacon

½ Cup chopped carrots

½ Cup chopped celery

½ Cup chopped onions

1 Tablespoon minced garlic

1 ½ Tablespoon chili powder

2 teaspoons kosher salt

½ teaspoon black pepper

½ teaspoon ground cumin

½ teaspoon ground cayenne

¼ cup chopped fresh cilantro




Sour Cream Garnish:

⅓ Cup sour cream

2 Tablespoons milk



Directions:


In a large dutch oven or stock pot cook the bacon until tender crisp.

Then add the onions, celery, carrots. Saute until soft.

Add the garlic and cook for another minute.

Then add chicken stock, beans and spices to the pot. Bring to a boil over medium-high heat.

Then reduce heat to low and continue to simmer, covered for three hours.

After three hours, remove from heat and puree until smooth using a hand-held immersion blender or a stand blender in which case you would have to blend in a few batches.

Ladle soup into bowls and top with a little sour cream garnish and cilantro.


Cook chopped bacon until tender crisp.

Add onions, celery and carrots, cook until soft.

Add the garlic and continue cooking for one more minute.

Add beans. Stir.

Add spices. Stir.

Add chicken stock. Stir. Bring to a boil and then reduce heat to low and simmer covered for 3 hours.

After three hours of simmering.

With hand-held blender puree the soup.

Mix the sour cream garnish in a small bowl.

Ladle soup into bowls and top with sour cream and cilantro.



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