Homemade Black Bean Soup Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Vegetable oil3 Tablespoon
 Onion1 , finely chopped
 1 celery stalk with leaves, chopped
 1 1/2 caps black beans, picked over, washed, and soaked overnight
 6 cups homemade vegetable or chicken broth
 Salt1/2 Teaspoon
  black pepper1
 3 tablespoons brewer's yeast
 Whole wheat flour2 Tablespoon
 Celery seeds1 Tablespoon
 Lemon juice1/2 Cup (16 tbs)
 Lemon slices
 1 hard-cooked egg, chopped
 Onion1 Cup (16 tbs), finley chopped

Directions

1. Heat the oil in a heavy kettle and saute the onion and celery until tender. Add the drained beans and broth. Bring to a boil, cover, and simmer for 1 hour, or until the beans are tender.
2. Puree in the container of an electric blender or food processor in batches, with the salt, pepper to taste, brewer's yeast, flour, and celery seeds.
3. Return the pureed soup to the kettle and reheat, stirring, until the mixture thickens slightly. Stir in the lemon juice and sherry. If the soup is too thick, it can be thinned with more broth or water.
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