Black Bean Soup
from Libby DeVoe
From "The Complete Book of Soups and Stews", by Bernard Clayton, Jr. pp. 246.
Ingredients
2 c dried black beans (1 #)
1 ham bone with some meat
2 c cubed ham
3 c water
3 c beef stock
2 Tbs butter
1 medium onion, peeled and chopped
1 carrot, peeled and chopped
1/4 c celery tops, chopped
2 small leeks, about 1 c chopped
1 tomato, seeded and chopped or 1/2 c tomato puree
2 cloves garlic, chopped fine
1/4 tsp dried thyme
1/4 tumeric
1/2 cumin
1 bay leaf
1/2 tsp black pepper
salt to taste (the ham is pretty salty)
Topppings
yogurt
sour cream
green onions
parsley
lemon slices
Directions
- Combine beans, ham bone, water, and stock in a stock pot. bring to a boil. Cover and lower to a simmer. Simmer for three hours.
- in a large skillet melt butter over a medium heat. Add onions, celery, carrots, and leeks.
- Cover and cook until the onions are translucent and the other vegetables are soft. About 10 minutes.
- Add the vegetables into the soup.
- Add tomatoes and spices.
- Add ham cubes.
- Cover and simmer for 2 1/2 hours.
- Stir frequently.
- When the beans are soft smash some of them with the back of the spoon to make it creamier.
- Serve with yogurt or some sour cream.
Comments (0)
You don't have permission to comment on this page.