Homemade Black Bean Soup Recipe
Are you looking for an enticing Black Bean Soup recipe? I will prepare this Black Bean Soup as Appetizer for a get-together I am soon going to host. If you have a lot of Beans on hand then Black Bean Soup is the recipe you should opt for. Was it you or the fragrance of Black Bean Soup that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
3 tablespoons vegetable oil
1 onion, 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
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons brewer's yeast
2 tablespoons whole wheat flour
1 tablespoon celery seeds
1/2 cup lemon juice
Dry sherry to taste, optional
Lemon slices
1 hard-cooked egg, chopped
1 cup finely chopped onion
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.
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.
