Black Bean Soup Recipe
This delicious Black Bean Soup is from my grandma's cookbook. Black Bean Soup as an Appetizer never fails to impress. Please try this Black Bean Soup recipe and let me know how it worked out for you.
Ingredients
4 cups water
1 cup black beans
2 tablespoons unrefined oil
2 onions, sliced
1 stalk celery, sliced
1/2 teaspoon sea salt
1 bay leaf
1 teaspoon celery seed
1/4 teaspoon basil
juice of 1/2 lemon
1 tablespoon tamari soy sauce or to taste
Garnish:
Sprigs of parsley or sliced hard-boiled egg
Directions
Soak beans overnight in the water.
Next day: Heat a large saucepan.
Add the oil and the onions and celery and saute.
Add the black beans and soaking water.
Pressure cook beans 1 1/2 hours or simmer 2 to 3 hours until beans are very soft.
Puree the beans in a blender or a food mill and return to the stove.
Add the salt and the herbs.
Simmer 15 minutes.
If the soup is too thin, add 2 tablespoons whole wheat flour mixed with 2 tablespoons water to thicken.
Simmer 15 more minutes.
Add the lemon juice and the tamari and heat through.
Garnish each bowl before sewing.
Next day: Heat a large saucepan.
Add the oil and the onions and celery and saute.
Add the black beans and soaking water.
Pressure cook beans 1 1/2 hours or simmer 2 to 3 hours until beans are very soft.
Puree the beans in a blender or a food mill and return to the stove.
Add the salt and the herbs.
Simmer 15 minutes.
If the soup is too thin, add 2 tablespoons whole wheat flour mixed with 2 tablespoons water to thicken.
Simmer 15 more minutes.
Add the lemon juice and the tamari and heat through.
Garnish each bowl before sewing.
