Black Bean Soup
|Dried black beans||1 Pound|
|Water||2 Cup (32 tbs)|
|Onion||1 , peeled and stuck with 2 cloves|
|Cloves||2 , stuck in onion|
|Onion||1 Medium, chopped|
|Green bell pepper||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||2 Tablespoon (Of Your Choice)|
|White vinegar||1 Teaspoon|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Chopped cucumber||1 Tablespoon|
|Orange sections||4 Small, seeded and peeled|
Rinse black beans and place them in a large bowl.
Add enough water to cover.
Let sit overnight.
Drain water from beans and place them in a large stockpot.
Add water to cover and onion, bay leaf and parsley.
Bring water to a boil, reduce heat and simmer according to package directions until beans are tender.
Add more water if necessary.
In a small skillet over medium-high heat, combine chopped onion, green bell pepper, garlic and oil.
Cook until vegetables are soft.
Add to cooked beans.
Add oregano, thyme, vinegar and tomato sauce.
Cook until thickened.
Add sherry and stir.
If a smooth soup is desired, puree in a blender or the work bowl of a food processor fitted with a metal blade.
Pour soup into eight serving bowls and top with one of the suggested garnishes sprinkled on top.