a-new-pastoral-recipes-black-bean-soup

Black Bean Soup

with Hardboiled Eggs and Red Peppers

 

This soup can be made with dried black beans, soaked over night, or canned beans.

If using dried black beans combine in a saucepan:

            1 cup black beans (soaked overnight and drained)

            Water to cover the beans by 1 or 2 inches

Cover and bring to a boil.

Simmer approximately one hour until soft, but not mushy.

Drain.

In another saucepan sauté until soft:

            1 small onion, finely chopped

            2 stalks celery, finely chopped

            1 large carrot, finely chopped

Add:

            2 cloves garlic, minced

            2 cups black beans (cooked or canned)

            1 teaspoon oregano

            ½ teaspoon salt

            2 cups water

Simmer gently for 10 minutes.

Remove from heat.

Purée.

Add:

            ¼ cup lemon juice

Serve warm garnished with:

            Hardboiled eggs, sliced

            Lemon slices

            Red pepper, thinly sliced

            Cilantro

 

— AS