Black Bean Soup Recipe
Ingredients
| Dry black beans - 1 pound, rinsed and soak overnight in water | ||
| Water | 8 Cup (16 tbs) | |
| Onion | 1 | |
| Carrots | 2 | |
| Garlic | 2 Clove (5gm) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Tomatoes - 1 number, 16-ounce can, cut up | ||
| Worcestershire sauce | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay leaf - 1 number | ||
| Eggs - 2 numbers, hard-cooked, sliced | ||
Directions
MAKING
1. In large saucepan combine beans and water, bring the mixture to boil; reduce heat and simmer 2 minutes.
2. Remove from heat and cover and let it stand for about 1 hour but do not drain.
3. In a saucepan cook onion, carrots, and garlic in butter or margarine till onion is tender and translucent,
4. Stir in beans and liquid, un-drained tomatoes, Worcestershire, salt, pepper, and bay leaf; cover and simmer for about 3 hours or till beans are done.
5. Remove and discard bay leaf.
SERVING
6. Mash beans slightly before arranging into individual serving bowl.
7. Top with egg slices and serve hot.
1. In large saucepan combine beans and water, bring the mixture to boil; reduce heat and simmer 2 minutes.
2. Remove from heat and cover and let it stand for about 1 hour but do not drain.
3. In a saucepan cook onion, carrots, and garlic in butter or margarine till onion is tender and translucent,
4. Stir in beans and liquid, un-drained tomatoes, Worcestershire, salt, pepper, and bay leaf; cover and simmer for about 3 hours or till beans are done.
5. Remove and discard bay leaf.
SERVING
6. Mash beans slightly before arranging into individual serving bowl.
7. Top with egg slices and serve hot.
Chef
