Quick Black Bean Soup
|Kidney beans||5 Cup (80 tbs) (Canned / Home Baked)|
|Water||3 3⁄4 Cup (60 tbs)|
|Beef bouillon cubes||2|
|Black pepper||1 Dash|
|Powdered cloves||1⁄2 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Hard cooked egg||1 , shelled|
|Lemon||1 , sliced thin|
Combine the beans and 1 c of the water in a saucepan, and bring to a boil.
Press dirough a sieve or a potato ricer, then add the remaining 2 3/4 c water in which the bouillon cubes have been dissolved, the pepper, cloves, mustard, and bay leaf, and simmer 15 min.
Remove bay leaf, add the sliced egg, and serve with a slice of lemon on top, of each serving.