Black Bean Soup
|Dry black beans||1 Cup (16 tbs)|
|Beef broth||1 1⁄4 Cup (20 tbs)|
|Green pepper||1⁄2 Small, cut up|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin seed||1⁄2 Teaspoon|
|Chopped pepperoni||1⁄2 Cup (8 tbs)|
|Hard cooked egg||1 , sieved|
|Dairy sour cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Rinse beans; cover with 5 cups water.
Bring to boiling; simmer 2 minutes.
Remove from heat; let stand 1 hour.
Bring beans back to boiling.
Simmer beans 3 to 3 1/2 hours.
Drain beans, reserving liquid.
In a blender container combine beans, beef broth, green pepper, garlic, salt, and cumin.
Cover; blend till smooth (or mash and put through sieve).
Place in a saucepan; add enough of reserved liquid to make of desired consistency, about 1 1/4 to 1 1/2 cups (it should be like split pea soup).
Stir in pepperoni and cook over low heat for 15 minutes, stirring frequently.
Serve garnished with sieved hard-cooked egg and a dollop of sour cream.