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This recipe for BLACK BEAN SOUP, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie L. Simpson


1/2 cup dice celery
1/2 cup diced onion
2 Tablespoons crushed fresh garlic
nonstick cooking spray
3 cups dried black beans (rinsed and sorted)
1 teaspoon clery salt
1 teaspoon of chili powder
1 teaspoon ground red peper
1/2 cup dry white wine
2 slices of smoke turkey
2 teaspoons Tabasco sauce

1. Over medium low heat, saute the celery,
onion, and garlic for about 10 minutes
(or until the vegetables become transluscent)
in a nonstick skillet sprayed with nonstick
cooking spray. Pour the beans, celery salt,
chili powlder, red peper, wine, and Tabasco
sauce in a large pot. Add the sauteed celery,
onions, and garlic to the pot along with 12
cups of water. Over high heat, heat to boiling.
Put in slices of smoked turkey. Cover the
pot. reduce heat to low, and cook for about 3
hours. Makes 8 cups

Nutritional information per cup:
110 dal, 18 g carb, 0 g chol, 19 mg sodium,
6 g prot, 1 g fat, calaries from fat = 5




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