| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | American | Beans & pea, Chowder, Soups & ste, Cookbooks, News | 6 | servings |
INGREDIENTS
| 1 3/4 | c | Black beans; soaked overnight |
| 12 | c | Water |
| 2 | ts | Olive oil |
| 1 1/2 | c | Onion; diced |
| 2 | ts | Garlic; minced |
| 1/2 | c | Green onion; diced |
| 3/4 | c | Carrot; diced |
| 3/4 | c | Red bell pepper; diced |
| 2 | ts | Ground sage |
| 1 | Bay leaf | |
| 1 | ts | Ground rock salt or salt-free seasoning |
| 2 | ts | Powdered vegetable broth; (1 veg. buillion) |
| 1 | ds | Freshly ground pepper; to taste |
INSTRUCTIONS
Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans. In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top. Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick. At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Marilyn Diamond, American Vegetarian Cookbook, pg 207 By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster v2.0l.
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