Black Bean Soup Recipe
Ingredients
| 250 ml black beans, turtle beans, dry | ||
| Bacon | 115 Gram, diced | |
| 2 onions, diced fine | ||
| 1 carrot, diced fine | ||
| Chicken broth | 1 Large | |
| Cayenne pepper | 1 Pinch | |
| Worcestershire sauce | 3 Milliliter | |
| Bay Leaf | 1 | |
| Sherry | 80 Milliliter | |
| Sour cream | 125 Milliliter | |
| 60 ml red onion, diced fine | ||
| 3 ml each of marjoram leaves, thyme leaves, salt, pepper, paprika | ||
| 3 ml each of marjoram leaves, thyme leaves, salt, pepper, paprika | ||
Directions
Soak the beans for 8 hours or overnight in water.
In a large pot or dutch oven, fry the bacon.
Add the vegetables and saute until tender.
Add the beans, chicken broth, seasonings, Worcestershire and bay leaf.
Cover and simmer for 1 1/2 hours.
Discard the bay leaf.
Puree soup in small batches in a food processor or blender.
Return to the pot and reheat.
Add sherry.
Place in soup bowls and top with sour cream.
Garnish with red onion.
In a large pot or dutch oven, fry the bacon.
Add the vegetables and saute until tender.
Add the beans, chicken broth, seasonings, Worcestershire and bay leaf.
Cover and simmer for 1 1/2 hours.
Discard the bay leaf.
Puree soup in small batches in a food processor or blender.
Return to the pot and reheat.
Add sherry.
Place in soup bowls and top with sour cream.
Garnish with red onion.
Chef
