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Gumbo Black Bean Soup
Recipe by:
Chris Diggs
A nice simple soup that is thickened with beans, not with a roux. This hearty soup will leave your mouth watering for more. It is also something that will go well with a bowl of rice.
Ready in 2 hours 20 mins
Added to favorites by 7 cooks
Ingredients
Serves: 12
- 2 tablespoons butter
- 2 large onions, diced
- 4 carrots, diced
- 1/2 stalk celery, chopped
- 3 tablespoons minced garlic
- 3 1/2 pounds canned black beans
- 1 tablespoon cumin
- 2 pounds chuck roast, diced into 1/4 inch-cubes
- 2 tablespoons file' powder
- 4 quarts water
- Salt and pepper, to taste
Preparation method
Prep: 20 mins | Cook: 2 hours1.
Place butter, onions, carrots, celery and garlic into a large soup pot. Cook on medium-low heat until the onions have become clear, about 15 minutes.
2.
Add in the cumin and the gumbo file'. But be careful, it will BURN quickly. Next add 1 1/2 quarts of water.
3.
Add the beef and beans, and let it come to a boil. Turn heat down to low and simmer; just let it cook away. Each time it seems like the water has boiled away, add more water to the pot.
4.
While simmering, the beans will burst open and thicken the soup. Keep cooking until the soup is as thick as you want it, anywhere from 40 minutes to 1 1/2 hours. Serve immediately.
File Powder
Also called gumbo file. It's powdered sassafras leaves, and you can find it at most grocery stores near the spices.
Provided by: Allrecipes
Last updated:
Mar 21 2013
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