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Black Bean Soup

Diet.Guru's picture
Ingredients
  Margarine 2 Teaspoon
  Diced onion 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Water 1 3⁄4 Cup (28 tbs)
  Drained canned black beans 4 Ounce
  Chopped carrot 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Instant chicken broth and seasoning mix 1 Teaspoon
  Bay leaf 1⁄2 Small
  Dry sherry 1 Tablespoon
  Egg 1
  Salt To Taste
  Pepper To Taste
Directions

In 1-quart saucepan heat margarine until bubbly and hot; add onion and garlic and saute until onion is softened.
Add water, beans, carrot, celery, broth mix, and bay leaf to saucepan and bring mixture to a boil.
Reduce heat, cover, and cook until vegetables are very soft, about 45 minutes.
Remove from heat and let cool slightly; remove and discard bay leaf.
Pour mixture into blender container and process at low speed until smooth; return soup to saucepan and stir in sherry, salt, and pepper.
Bring to a simmer and let cook until thoroughly heated, about 5 minutes; pour into 2 bowls and sprinkle each portion with half of the chopped egg.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy

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