"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Black Bean Soup Recipe

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

Kathy Keener


2 TBS of Olive Oil
5 Cans of Black Beans
1 32 oz container of Chicken Broth or Stock
1 Small can of Chicken Broth
1 medium onion chopped
1-2 TBS of Jarlic
1 tsp of Cumin
Ĺ tsp of dried Oregano OR regular Mrs. Dash

Put the Olive Oil in a large pan and turn it on med high.
Drain two cans of the beans and pour them into the pan stirring them around to coat the beans with the Olive Oil. ThenÖtake a potato masher and squash the beans till they are mostly mushy. Have the onion chopped and ready to dump into the squashed beans letting them cook until mostly soft. (you may have to add a little more oil). Next, add the other three cans of beans without draining them.

Once thatís done, add the broth or stock, or both, jarlic and seasonings and continue to stir to keep it from sticking. I like to let this simmer about 15 minutes to allow the flavors to mingle, the jarlic to cook and the stock to reduce somewhat. Taste it and see if you need more seasonings.

I like to squeeze the juice of two limes into this, but itís ok without it.

Dress it with Sour Cream, White Shredded Cheese, Salsa and Tortilla chips.




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