Black Bean Soup
Ingredients:
| 7 lb. |
Onions, diced ½ inch |
| 7 lb. |
Celery, diced ½ inch |
| 4 lb. |
Carrots, diced ½ inch |
| 1 lb. |
Garlic, chopped |
| 15 each |
Russet potatoes, peeled, diced ½ inch |
| 15 lb. |
beans (soaked overnight) |
| 12 gal. |
Chicken stock or water |
| 2 - No.10 cans |
Tomatoes, diced |
| ½ - No.10 can |
Tomato puree |
| |
Cornstarch slurry if needed
Salt, pepper, ground cumin, ground coriander to taste |
Method:
- In the steam kettle, sauté the onions, celery, carrots and garlic until softened.
- Drain the black beans and rinse.
- Add the black beans and the stock to the vegetables. Bring to the boil and simmer for 35 minutes.
- Add the potatoes, tomatoes and tomato puree. Cook until the potatoes are cooked through.
- Check the consistency and season with the above spices.
Source: Chef Keith Hammerich, CCSF
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