Ingredients
1
1/2 cups dried black beans
5
large fresh thyme sprigs
2
cups (or more) chicken stock or canned low-salt chicken broth
1/4
cup chopped fresh cilantro
Directions
1.
Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight.
2.
Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes.
3.
Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper.
4.
Note: This soup can also be used as 1/2 of the recipe for Black and White Soup.
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