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NY Black Bean Soup


October 21, 2020

NY Black Bean Soup


Total Yield: About 50 servings

Serving Utensil: 8 oz. ladle

  • 2 quarts Dried Black Beans
  • 2 gallons Water
  • 1 Bay Leaf
  • 10 lbs. Salsa
  • 1.5 quarts NY Corn, blanched (or canned corn, drained)
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Cumin
  • 1 Tablespoon plus 2 teaspoons Granulated Garlic, divided
  • 2 teaspoons Granulated Onion
  • cup Chicken Base
  • Shredded Cheddar Cheese, for topping
  • Tortilla Chips, crushed, for topping
  • Plain Greek Yogurt, for topping
  • Soak beans in water with bay leaf and 1 Tablespoons granulated garlic overnight.
  • In morning, bake beans for 1 hours, or steam/boil for about 45 minutes to reconstitute. Cook until just tender.
  • Add remaining ingredients to the beans and water. Do not drain. Stir occasionally to prevent sticking. While stirring, mash some beans against the side of the pot to give it a thicker texture.
  • To serve, ladle soup into a cup. Offer shredded cheddar, tortilla chips, and Greek yogurt for topping.

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