"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Carson
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup water
1 onion, chopped
1/2 t ,minced garlic
3 15 oz cans black beans
1 1/2 c water
1 8 oz can tomato sauce
1/2 tsp ground cumin
1/4 tsp chili powder (to taste)
1 t sp lemon juice
dash or two Tabasco sauce (again to taste)
black pepper (to taste)
chopped cilantro &/or green onions for garnish (optional)

Directions:
Directions:
Place the 1/4 cup water in a large saucepan with the onion & garlic. Cook & stir over medium-high heat until the onion softens slightly, about 3 minutes. Add the remaining ingredients, except the garnish. Bring to a boil, cover, reduce heat & cook for 15 minutes. Garnish with cilantro & green onions, if desired.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
For a thicker soup, remove some of the beans to a separate bowl & mash & return to pan. This makes the soup taste just as rich as if it had cooked all day! :-) McDougall

 

 

 

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