Black Bean Soup Recipe

Black Bean Soup Recipe

Ingredients:

5 & 1/2 Tbsps of sherry
1 & 1/2 Tbsps of lime juice
1 tsp of oregano
1 tsp of basil
1/2 tsp of marjoram
2 pcs of Laurel leaf (bay leaf)
1 pc of onion; roughly chopped
1 pc of carrot; cut into cubes
4 cloves of garlic; roughly chopped
2 c of celery; finely chopped
A can of tomatoes; finely chopped, reserve liquid
7 c of broth
6 c of water
3 c of black beans; cleaned and drained

Instructions:

Prepare black beans inside a deep kitchen pot then immerse in six water (six cups). Leave overnight to soften. Drain beans pour broth in kitchen pot.

Put beans back in pot together with broth. Heat up the pot then put in celery and carrot. Add basil, garlic, oregano, Laurel leaves plus the marjoram. Simmer covered for two and a half hours.

Pour sherry, lime juice, and the vinegar if stronger taste is desired. Season with pepper and salt. At this time, beans should be soft. Add in tomatoes and take out the Laurel leaves.

Take pot off the heat. Transfer bean mixture into a processor and blitz for finer texture. Serve with sour cream, chives and onion if desired. Good for six persons.

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