Black Bean Soup
A dish that gets its character from black beans and onion.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 470 ml black beans
- 1890 ml cold water
- 1 small onion
- 2 stalks celery, or ¼ teaspoon celery salt
- 7 ml salt
- 1 ml pepper
- 1 ml mustard
- Few grains cayenne
- 44 ml butter
- 22 ml flour
- 2 “hard-boiled” eggs
- 1 lemon
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.
This is a variation — Gutenberg edition. Base recipe: Black Bean Soup →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 474 |
|---|---|
| Protein | 25.1 g |
| Fat | 12.5 g |
| Carbs | 67.6 g |
| Fiber | 16.3 g |
| Sodium | 954 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States