"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bean Soup Recipe

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

Davida Salamon
Added: Wednesday, January 2, 2008


1 can black beans, drained and chopped
1 can black beans, drained
1/2 C. water
14 1/2 oz. can stewed tomatoes
14 1/2 oz. chopped tomatoes, not drained
10 1/2 oz. can chicken broth
4 oz. can green chilies, undrained
1 C. chopped onion
2 cloves chopped garlic
1 1/2 tsp. cumin
red pepper to taste
1 T lemon juice
yogurt (T per serving, optional)

Heat 1 Tbl. vegtable oil in large pot
Add chopped onion and saute till almost soft
Add chopped garlic and cook until tender
Add can of black beans which have been drained and mashed, 1 can of black beans, drained NOT mashed, water, cumin, red pepper (to taste), undrained chopped tomatoes, stewed tomatoes, chicken broth, undrained chopped green chilies
Bring to a boil, lower heat and simmer 15 minutes
Remove from heat and add lemon juice.
Ladle into bowls top with yogurt (optional)

Personal Notes:
Personal Notes:
Everyone who tastes this soup thinks its taken hours. Really good, different and delicious.




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