50+ Friends Club Cookbook
Soups and Sandwiches
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Black Bean Soup
From the Kitchen of: Sammie
- Bring to a boil 2 cups of black beans (washed and picked over) with 8 cups water; boil 2 minutes, cover and set aside 1 hour. Add 2 cups of chopped onions, 1/2 cup each of chopped celery and carrots and 1 tsp. salt. Either simmer slowly, partially covered, for about 2 hours or pressure cook for 5 minutes and let the pressure go down by itself. Puree the beans with their liquid.
- TO SERVE: Bring soup to simmering and taste very carefully for seasoning, adding a little chicken stock or water if puree is too thick. Ladle into wide bowls and pass the garnish separately.
- Garnish with chopped cucumbers, chopped hard-boiled eggs, minced onions, finely diced red peppers or tomato pulp, toasted croutons and crumbled crisp bacon.