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Black Bean Soup Recipe

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

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, September 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C. black beans
1 onion, sliced thin
2 carrots, diced
1 celery rib, diced
1 T. olive oil
2 C. finely shredded green cabbage
1 T. lemon juice
1 T. cooking sherry
3/4 tsp. cumin
1/2 tsp. oregano
5 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 Polish Keilebasa sausage

Directions:
Directions:
Wash and sort beans. Put in heavy pot and just cover with water. Bring to boil and boil for 10 minutes. Cover, remove from heat and let soak for 2 hours. Drain beans, cover again with water and simmer for 1-2 hours until beans are tender. Set aside, undrained.
Saute the onion, carrots, celery inoil until onions are soft. Add the cabbage, lemon juice, sherry, and sausage slices and cover and simmer until cabbage is tender.
Add to the beans along with the cumin, oregano, and garlic. Simmer about 15 minutes or to desired consistency. Add salt and pepper.
Put about 4 cups of mixture in blender and puree. Return to pot, heat to just simmering and then ladle into bowls.

Number Of Servings:
Number Of Servings:
10-16
Preparation Time:
Preparation Time:
2 hours plus soaking time.
Personal Notes:
Personal Notes:
This is really hearty. A green salad and garlic bread make a great meal. You can soak the beans the night before with just water, no cooking.
Then drain and cook first thing in morning.

 

 

 

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