Seal Rock Black Bean Soup
|Dry black beans||1 Pound (2 Cups)|
|Water||1 1⁄2 Quart|
|Canned beef broth||14 Ounce (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Diced tomato||1⁄2 Cup (8 tbs) (Fresh)|
|Ground chocolate||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Hot pepper sauce||1 Dash|
|Dry sherry wine||1⁄3 Cup (5.33 tbs)|
Soak beans overnight; discard water.
In stock pot, cook beans with 1 1/2 quarts water, covered, for 1 hour.
Add beef broth, celery, onion, carrots, tomato, Ground Chocolate, salt, mustard, pepper, mace and cloves.
Squeeze juice from lemon; reserve juice.
Add lemon rind to soup pot.
Simmer, covered, 1 hour.
Remove lemon rind.
Puree soup in blender.
Add lemon juice and hot pepper sauce.
Simmer 15 minutes, stirring frequently.
Add sherry; season with salt and pepper.
Serve in bowls garnished with thin slices of lemon or chopped hard-cooked eggs, if desired.