Vegetarian Black Bean Soup
Ingredients:
12 lb. |
Black beans, soaked overnight, drained and rinsed |
8 gals. |
Water or vegetable stock |
2 lb. |
Green bell peppers, diced |
2 lb. |
Red bell peppers, diced |
2 lb. |
Yellow bell peppers, diced |
5 lb. |
Oranges, peeled, seeded and diced |
½ lb. |
Jalapenos, chopped without seeds |
½ cup |
Paprika |
2 bunches |
Cilantro, stemmed and chopped |
5 lb. |
Onions, diced |
5 each |
Bay leaves |
12 oz. |
Garlic, chopped |
5 lb. |
Carrots, peeled, diced |
1 cup |
Chili powder |
| |
Salt and pepper to taste |
Method:
- Place all of the ingredients into a steam kettle and simmer until beans are tender.
- Check seasoning and consistency.
Source: Chef Keith Hammerich, CCSF
|
