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Seal Rock Black Bean Soup

Ingredients
  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
  Salt 2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Lemon 1
  Hot pepper sauce 1 Dash
  Dry sherry wine 1⁄3 Cup (5.33 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
60 Minutes
Cook Time: 
75 Minutes
Ready In: 
135 Minutes

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