Black Bean Soup

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Black Bean Soup

 

Ingredients:

 

2 C dried black beans

1 med onion, finely diced, about 1 C

3 T butter or oil

1 small carrot, peeled and finely diced, about 1/2 C

1 celery stalk, finely diced, about 1/2 C

6 C broth

1 t thyme

1/4 C lemon juice

1/4 C dry sherry

Sour cream

Chopped fresh dill

 

THE NIGHT BEFORE, place beans in a bowl,

cover with 3 inches of water and soak

at least 8 hours or up to 10.

Or, for a quick-cook method, place beans in hot water

for 1 hour before continuing with the recipe.

Combine onion and oil in a 2-quart pot

over medium heat on top of the stove and cook,

stirring occasionally, for 5 minutes.

Add the carrot and celery and cook another 5 minutes.

Add the drained beans, stock, thyme.

Cover, increase heat to high and bring to a boil.

Decrease heat to low and cook, covered,

for 1 1/2 hours.

Place beans and liquid in a food processor

or blender and puree until smooth.

Pour the puree back into the pot

and add lemon juice and sherry.

Place a dollop of sour cream in each soup bowl

and sprinkle with some chopped fresh dill.

Pour the piping hot soup at the table.

Makes 8 to 9 Servings

 

 

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My Special Thought To You:

 

Life Is Not A Race, But A Journey To Be Savored

Each Step Of The Way!!