Black Bean Soup

Name: Black Bean Soup
Ingredients: 2 cups dried black beans; 2 stalks celery, cleaned and chopped; 1/2 cup chopped onion; 1/4 cup butter or margarine, divided; 3 1/2 quarts water; 1 meaty ham bone; 2 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon dry mustard; 3 tablespoons sherry; Lemon slices

11 ingredients

4 steps

Ingredients

2 cups dried black beans
2 stalks celery, cleaned and chopped
1/2 cup chopped onion
1/4 cup butter or margarine, divided
3 1/2 quarts water
1 meaty ham bone
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
3 tablespoons sherry
Lemon slices

Directions

1

Sort and wash beans; place in a large mixing bowl. Cover with water 2 inches above beans; let soak overnight. Drain well.
2

Saute celery and onion in 2 tablespoons butter in a large Dutch oven until tender. Add water, ham bone, and beans; stir well. Bring to a boil. Reduce heat; cover and simmer 3 hours or until beans are tender. Remove and discard ham bone.
3

Drain bean mixture, reserving cooking liquid in Dutch oven. Puree beans, and return to Dutch oven; stir well. Bring to a boil; stir in remaining butter, salt, pepper, and mustard. Reduce heat; cover and simmer an additional 15 minutes. Stir in sherry.
4

Ladle soup into individual bowls; garnish each serving with a lemon slice. Serve warm.