Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 1/2 c. black beans; 1 yellow onion, finely chopped; 1 Tbsp. butter; 2 stalks celery, finely chopped; 1 bay leaf; 1/2 tsp. thyme; 3 sprigs parsley; 8 c. beef broth; juice 1/2 lemon; 1/4 c. sherry; 2 hard boiled eggs, finely chopped; 2 Tbsp. parsley, finely chopped; 1/2 lemon, thin sliced

13 ingredients

7 steps

Ingredients

1 1/2 c. black beans
1 yellow onion, finely chopped
1 Tbsp. butter
2 stalks celery, finely chopped
1 bay leaf
1/2 tsp. thyme
3 sprigs parsley
8 c. beef broth
juice 1/2 lemon
1/4 c. sherry
2 hard boiled eggs, finely chopped
2 Tbsp. parsley, finely chopped
1/2 lemon, thin sliced

Directions

1

Soak beans in water for four hours.
2

Drain and rinse beans. Saute onion in butter for 3 minutes until softened.
3

Add and saute celery another 3 minutes; add beans, bay leaf, thyme, parsley and broth.
4

Cover and simmer 1 1/2 hours.
5

Discard bay leaf and parsley sprigs.
6

Puree half the mixture in the blender. Return puree to the saucepan containing remainder of soup.
7

Heat to simmering point and lemon juice and sherry.

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