Homemade Black Bean Soup Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Onion | 1 , 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 | ||
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| 3 tablespoons brewer's yeast | ||
| Whole wheat flour | 2 Tablespoon | |
| Celery seeds | 1 Tablespoon | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Lemon slices | ||
| 1 hard-cooked egg, chopped | ||
| Onion | 1 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.
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.
Chef
