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Black Bean Soup

chef.gonzalo's picture
Ingredients
  Dry black beans 1 Pound, rinsed and soak overnight in water
  Water 8 Cup (128 tbs)
  Onion 1 Large, finely chopped to make 1 cup
  Carrots 2 Medium, finely chopped to make 1 cup
  Garlic 2 Clove (10 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Worcestershire sauce 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Hard-cooked eggs 2 , sliced
Directions

MAKING
1. In large saucepan combine beans and water, bring the mixture to boil; reduce heat and simmer 2 minutes.
2. Remove from heat and cover and let it stand for about 1 hour but do not drain.
3. In a saucepan cook onion, carrots, and garlic in butter or margarine till onion is tender and translucent,
4. Stir in beans and liquid, un-drained tomatoes, Worcestershire, salt, pepper, and bay leaf; cover and simmer for about 3 hours or till beans are done.
5. Remove and discard bay leaf.

SERVING
6. Mash beans slightly before arranging into individual serving bowl.
7. Top with egg slices and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
240 Minutes
Servings: 
4

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