BLACK BEAN SOUP
I tasted black bean soup at Panera Breads recently and simply loved its silky taste. Ever since, I have been making black bean soups the same way. Sometimes I add some chopped red bell peppers to the soup for additional flavor. They add good taste to this soup.
Black beans soaked overnight, 1 cup.
Red onion, large, 1.
Garlic, 2 cloves.
Chicken broth or vegetable broth or water, 4 cups.
Italian seasoning, 1 teaspoon.
Dried parsley and chives, ¼ teaspoon.
Salt and pepper as per taste.
Wash the black beans well and cook the beans until they are tender and let them cool. I used a pressure cooker to cook the beans for up to 5 whistles. Put half of the beans in a blender and blend it into a smooth paste. Dice the onion finely and crush the garlic coarsely. Heat a pot with some olive oil. Add the chopped onion and garlic when the oil is hot enough and sauté for a few minutes until the onions turn soft. Add 4 cups of water or broth, the cooked beans along with the pureed beans, seasonings, dried herbs, salt and pepper and mix everything well. Cook closed under medium flame for 10 minutes until the soup thickens and ladle hot soups into serving bowls and enjoy.