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.
In another saucepan sauté until soft:
1 small onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
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.
¼ cup lemon juice
Serve warm garnished with:
Hardboiled eggs, sliced
Red pepper, thinly sliced