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Black Bean Soup Recipe

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

Bowlyne Fisher
Added: Saturday, August 12, 2006


1 lb dry black beans
1-1/2 lb smoked ham hocks
2 qts chicken broth or bouillon
3 tbsp butter
2 c. finely chopped onion
1/2 c finely chopped celery
1/2 c. finely chopped carrots
2 cloves minced garlic
1 tbsp vinegar
1 tsp salt
1 bay leaf
ground pepper to taste

Soak beans overnight. Drain. Saute veggies in butter until translucent. Add chicken broth, beans, ham hocks and seasonings.
Simmer 2-3 hours until beans mash easily.
Remove bay leaf, and ham hocks. Discard bone, skin and fat, Keep lean meat and puree all in Cuisinart or use immersible blender.
Return to simmer a few minutes before serving.
Option: Stir in 4 oz dry sherry or Madeira just before serving.




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