Black Bean Soup With Rum And Maple
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Black bean soup||21 Ounce|
|Maple blended syrup||1⁄4 Cup (4 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2|
In a medium saucepan, saute 1/2 cup finely chopped onion in 2 tablespoons butter or margarine until onion is golden.
Stir in 2 (10 1/2-oz.) cans each black bean soup and water, mixing well.
Heat until piping hot but do not boil.
Remove from heat and stir in 1/4 cup each maple blended syrup and dark rum.
Garnish each serving with a spoonful of chopped egg (from 2 hard-cooked eggs, chopped) and a lemon slice.