Yield: 1 Servings
|4 cups||Vegetable; (or chicken) stock (up to 6)|
|2 cups||Rinsed black beans|
|½ cup||Chopped celery|
|1 large||Carrot; diced|
|1 large||Yellow onion; diced|
|1 teaspoon||Orange or lemon peel; grated|
|1 pinch||Cayenne; to taste, (as a New Mexican I use much more)|
Start with 4 cups of stock -- and add more as needed, depending on how thick you like your soup. Put all ingredients together in a pot and cook slowly for three hours.
Serve with the following garnishes to add to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped hard-boiled eggs, chopped tomatoes, chopped parsley, salsa.
Serve with a loaf of french bread, warm tortillas or pita bread. This is black bean soup as it is made in Mexico where the soups are superb. Enjoy! Posted to recipelu-digest Volume 01 Number 536 by "Eeyore" <efalt@...> on Jan 15, 1998