Black Bean Soup

[=Mark]

Black Bean Soup

Serves 8 as Appetizer.

• 1 pound dried black beans
  
• 2-1/2 qt water
  
• 1 pound ham (I have made this without the ham and it is still good)
  
• 2 stalks celery, chopped
  
• 2 cloves of garlic, mashed
  
• 2 large onions, chopped
  
• salt
  
• 1/4 tsp ground allspice
  
• 1/2 tsp black pepper
  
• 1 T beef base or 3 bouillon cubes
  
• 1 8 ounce can tomato sauce
  
• 1/2 c dry red wine, or 3 Tablespoons lemon juice
  
• 1 lemon, thinly sliced
  
• sour cream
  

Rinse and sort the beans, place with the water in a 5-quart pan and soak overnight, or bring to a boil, boil 2 minutes then cover and set aside for an hour. Add the ham in one or several pieces, celery, garlic, onions, salt to taste, allspice and beef stock base. Cover and simmer for 2 to 3 hours, or until the beans are soft. Remove the ham and set aside, then stir in the tomato sauce and wine. Whirl part of the soup at a time in a blender or food processor (I don't process all of the beans, only about half of them). Return to the pan, dice the ham and return to the soup. Check the seasonings. Reheat the soup to boiling and serve with lemon slices on top, passing sour cream to serve with each bowl. Serves 8-10.

Enjoy!

Keywords: Appetizer, Soup

( RG273 )