Ingredients and Weight:
- Black beans, dry: 2 pounds
- Onion, medium: 1
- Green bell pepper, medium: 1
- Red bell pepper, medium: 1
- Garlic, cloves: 4
- Cumin, ground: 1 tablespoon
- Coriander, ground: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Chicken broth: 8 cups
- Vegetable broth: 4 cups
- Bay leaves: 2
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the black beans and pick out any stones or debris. Soak the beans in a large bowl of cold water overnight.
- Drain the beans and add them to a large pot. Cover with the chicken broth and vegetable broth.
- Chop the onion, bell peppers, and garlic and add them to the pot.
- Add the cumin, coriander, paprika, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender.
- Remove the bay leaves and use an immersion blender or regular blender to puree the soup until smooth.
Nutritional Information:
- Calories: 250 per serving
- Protein: 15 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Fat: 5 grams
Dish Characteristics:
- Rich and savory flavor with a smoky undertone
- Creamy and smooth texture
- Can be served as a main course or appetizer
- Suitable for vegetarians and vegans
User Comments:
- "This soup is so hearty and flavorful. It's perfect for a cold winter night."
- "I love the smoky flavor that the paprika adds."
- "This is my new favorite soup recipe. It's so easy to make and everyone loves it."
Special Precautions and Tips:
- If you don't have an immersion blender, you can puree the soup in a regular blender in batches.
- To make the soup thicker, mash some of the beans before blending.
- This soup can be made ahead of time and reheated when ready to serve.
