| Black Bean Soup Recipe Click here for your FREE weekly newsletter! Bring the heart of New England into your home with affordable, high-quality New England prints. Visit our Art Gallery today! Click here for More Recipes! |
Black Bean Soup
By Susan Nye
Make a big pot of soup for the hectic holiday shopping season. It will be ready
when you are. What could be better after a crazy, busy day?
Serves 8-12
1 large onion, finely chopped
4 cloves garlic, minced
1 yellow bell pepper, finely chopped
4 stalks celery, finely chopped
3 carrots, finely chopped
1 tablespoon minced jalapeño pepper or to taste
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon dried chipotle chili pepper flakes or to taste
2 (15-16 ounce each) cans black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1 1/2 pound boneless, skinless chicken breast
1 tablespoon fresh sage, chopped or 1 teaspoon dry
1/2 tablespoon fresh thyme or ½ teaspoon dry
1 bay leaf
4 quarts chicken stock
1/2 cup dry white wine
4 cups fresh or frozen corn kernels
Olive oil
Heat a little olive oil in a soup kettle; add the onion, garlic, bell pepper,
jalapeño pepper, celery and carrots; sprinkle with cumin, pepper flakes, salt
and pepper. Cook over medium heat for 10-15 minutes, until the vegetables
are tender.
Add the beans, tomatoes, chicken, chicken stock, wine, sage, thyme and bay
leaf to the soup pot; bring to a simmer and cook for 20 minutes or until the
chicken is cooked through.
Remove the chicken from the pot, when it has cooled enough to handle, shred
the chicken into bite sized pieces and add back to the soup. Add the corn
kernels and heat until steaming. Serve.
The soup is even better if made ahead. It can be made 2-3 days ahead; let it
cool a bit and then refrigerate covered. Reheat over medium-high heat until
steaming and serve.
By Susan Nye
Make a big pot of soup for the hectic holiday shopping season. It will be ready
when you are. What could be better after a crazy, busy day?
Serves 8-12
1 large onion, finely chopped
4 cloves garlic, minced
1 yellow bell pepper, finely chopped
4 stalks celery, finely chopped
3 carrots, finely chopped
1 tablespoon minced jalapeño pepper or to taste
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon dried chipotle chili pepper flakes or to taste
2 (15-16 ounce each) cans black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1 1/2 pound boneless, skinless chicken breast
1 tablespoon fresh sage, chopped or 1 teaspoon dry
1/2 tablespoon fresh thyme or ½ teaspoon dry
1 bay leaf
4 quarts chicken stock
1/2 cup dry white wine
4 cups fresh or frozen corn kernels
Olive oil
Heat a little olive oil in a soup kettle; add the onion, garlic, bell pepper,
jalapeño pepper, celery and carrots; sprinkle with cumin, pepper flakes, salt
and pepper. Cook over medium heat for 10-15 minutes, until the vegetables
are tender.
Add the beans, tomatoes, chicken, chicken stock, wine, sage, thyme and bay
leaf to the soup pot; bring to a simmer and cook for 20 minutes or until the
chicken is cooked through.
Remove the chicken from the pot, when it has cooled enough to handle, shred
the chicken into bite sized pieces and add back to the soup. Add the corn
kernels and heat until steaming. Serve.
The soup is even better if made ahead. It can be made 2-3 days ahead; let it
cool a bit and then refrigerate covered. Reheat over medium-high heat until
steaming and serve.
| The Heart of New England Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont |
| ©The Heart of New England online magazine ...celebrating the unique character of Maine, New Hampshire & Vermont Contact| The Heart of New England HOME | Search Get Your FREE Subscription Today! |
| Home ~ Life in New England ~ Recipes ~ Garden ~ Travel ~ B&B/Inns ~ Made in New England ~ Events ~ Marketplace ~ Site Map ~ About/Contact Us |
|
| Get 100+ New England Recipes! $9.95 Click here |
