| 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.
A Message from our Provider:
“Lust and selfishness do not equal love”