BLACK BEAN SOUP WITH DRIED BEANS RECIPES

Steps:

• In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
• After soaking, or the next day, drain the beans and cover them with fresh water.
• Bring the beans to a boil over medium-high heat.
• Reduce the heat. You want the beans to simmer gently for most of the cooking process.
• Cover the pot and simmer the beans for an hour.
• Add more water, if needed, to keep the beans covered.
• Taste the beans after an hour and see if they are tender.
• If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
• When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
• Taste and add salt if you think it needs it.
• Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
• The soup will be rich and dark with vibrant colors from the vegetables peeking through.
• When everything is tender, it's ready to serve.

Steps:

• Soak the beans as recommended on the package.
• Drain the beans and cover them with fresh water. Bring to a boil over medium-high heat.
• Reduce the heat, cover, and gently simmer the beans to simmer gently for one hour. Add water as needed to keep them covered.
• Once the beans are tender, add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it.
• Cover the pot and simmer the soup for another 30 minutes, or until the carrots are tender. When everything is tender, it's ready to serve.