Vegetarian Black Bean Soup from dried beans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: entree
Serves: 6
Ingredients
  • 1 lb dried black beans, soaked 8 hours and drained
  • 1 large onion, diced
  • 2 celery stalks, minced
  • 6 garlic cloves, minced
  • 1 medium jalapeno, minced
  • 2 tsp each: smoked paprika, cumin, and chili powder
  • ½ cup dry white wine
  • ½ tsp salt
  • 1 large bay leaf
  • 2 cups frozen corn, thawed
  • 4 cups vegetable broth
  • 2 cups water (or more broth if using a low sodium variety)
  • 1-2 TBS Hot sauce (such as tapatio)
  • Lime wedges, for serving
Instructions
  1. Cover beans with 2 inches of water and soak for about 10 hours. Drain and set aside.
  2. Combine the onion, celery and olive oil in a dutch oven. Saute until soft and starting to caramelize, about 10 minutes. Mix in garlic, jalapenos, smoked paprika, cumin, and chili powder. Saute for about a minute to toast the spices. Deglaze the pan with white wine.
  3. Mix in the salt, bay leaf, corn, broth, water and soaked black beans. Bring to a boil and simmer for 1hr or more, until you reach your desired degree of doneness. Taste test the beans as you go get close to an hour, and during any additional time.
  4. Stir in the hot sauce. Serve with lime wedges.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetarian-black-bean-soup-from-dried-beans/