Black Bean Soup 1
Serving Size : 8
Ingredients for prepare Black Bean Soup 1
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | dried black beans |
| 1 | medium | onion - finely diced |
| 3 | tablespoons | butter or oil |
| 1 | small | carrot - peeled and finely |
diced
black bean soup 1 |
| 1 | | celery stalk - finely diced |
| 6 | cups | chicken broth |
| 1 | | ham hock |
| 1 | teaspoon | thyme |
| 1/4 | cup | lemon juice |
| 1/4 | cup | dry sherry |
recipe Black Bean Soup 1
THE NIGHT BEFORE, place beans in a bowl, cover
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with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook
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method, place beans in hot water for 1 hour before continuing with the recipe.
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Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring
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occasionally, for 5 minutes. Add the carrot and celery and cook another 5
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minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring
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to a boil. Decrease heat to low and cook, covered, for 1
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1/2 hours. Place beans and liquid in a food processor or blender and puree until smooth. Pour the
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puree back into the pot and add lemon juice and sherry. Place a dollop of
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sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at
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the table.
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