| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Vegetable; (or chicken) stock (up to 6) |
| 2 |
c |
Rinsed black beans |
| 1/2 |
c |
Chopped celery |
| 1 |
lg |
Carrot; diced |
| 1 |
lg |
Yellow onion; diced |
| 1/4 |
c |
Vinegar |
| 1 |
ts |
Orange or lemon peel; grated |
| 1/2 |
ts |
Cinnamon |
| 1 |
pn |
Cayenne; to taste, (as a New Mexican I use much more) |
INSTRUCTIONS
Start with 4 cups of stock -- and add more as needed, depending on how
thick you like your soup. Put all ingredients together in a pot and cook
slowly for three hours.
Serve with the following garnishes to add to taste: non-fat sour cream or
yogurt, chopped green onions, chopped red onions, chopped hard-boiled eggs,
chopped tomatoes, chopped parsley, salsa.
Serve with a loaf of french bread, warm tortillas or pita bread. This is
black bean soup as it is made in Mexico where the soups are superb. Enjoy!
Posted to recipelu-digest Volume 01 Number 536 by "Eeyore"
<efalt@totacc.com> on Jan 15, 1998
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