Black Bean Soup Recipe

From Dorothy McNett's Recipe Book.

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Black Bean Soup

From Dorothy McNett's recipes at Black Bean Soup was the first meal Wallis served her future husband when he was Prince of Wales...and the rest is history!

2 cups black beans, washed and drained but not soaked
8 cups vegetable broth
1 bay leaf
1/2 teaspoon paprika
juice and zest of 1 lemon
1 to 2 carrots, diced
1 onion, diced
3-4 cloves garlic, diced
salt and pepper, as needed
1 tablespoon sherry
1 tablespoon extra virgin olive oil
snipped fresh chives

Combine beans, broth, bay leaf, paprika, juice and zest of lemon, carrots, onion, garlic, salt and pepper in heavy bottomed stock pot. Bring to boil. Reduce to simmer. Simmer for 2-3 hours, covered, or until beans are tender, adding more water and seasonings, as desired. (Or, use pressure cooker and cook for about 35-40 minutes under medium pressure.) Remove bay leaf. Stir in the sherry and serve in flat soup plates. Dollop with a little olive oil and sprinkle with chives just before serving.

Recipe created 1996-01-24.

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