Black Bean Soup

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  • 2 cups dry black beans
  • 1-1/2 quarts cold water
  • 4 tablespoons oil
  • 2 onions, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • Dollop of sour cream for garnish, optional
  • Cilantro for garnish, optional


  1. Place the black beans in a bowl and cover with cold water.
  2. Soak overnight. Drain beans.
  3. Bring a large soup pot of water to a boil.
  4. Add the beans and return to a boil.
  5. Reduce the heat and simmer, uncovered, for 2-1/2 hours or until tender.
  6. In a large skillet, add the remaining ingredients and sauté until tender.
  7. Add the sautéed mixture to the beans and simmer for 30 minutes.
  8. Transfer the mixture to a blender and puree.
  9. Return the puree to the soup pot.
  10. Readjust the seasonings with salt and pepper.
  11. Garnish with dollop of sour cream and cilantro
  12. Heat until hot.


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