Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Black beans |
2 quarts | ;water |
2 cups | Onion; chopped |
½ cup | Celery; chopped |
½ cup | Carrots; chopped |
1 teaspoon | Salt |
\N \N | Cucumber; chopped |
\N \N | Egg; hard-boiled sliced |
\N \N | Onion; minced |
\N \N | Bell pepper, green; diced |
\N \N | Lemon; slices |
\N \N | Pepper, red; diced |
\N \N | Tomato pulp |
\N \N | Croutons |
\N \N | Bacon; crumbled |
GARNISHES
Calories per serving: 137 Fat grams per serving: 1 Approx. Cook Time: 3:30
Pick over and wash beans. Bring to a boil for two minutes; cover and set aside one hour. Add onion, celery and carrots; simmer slowly for 2 hours. Puree with liquid. Bring soup to a simmer and taste for seasoning, adding chicken stock or water if too thick. Serve in wide bowls and pass garnishes separately.