Black Bean Soup Spanish Style
Yield
4 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
black beans
|
|
| 4 | cups |
water
|
|
| 4 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
celery seeds
|
|
| ½ | cup |
celery
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
chili powder
|
|
| 4 |
red hot pepper sauce
|
*
|
|
| 1 | each |
eggs
hard boiled, sliced |
|
| ½ | cup |
sour cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
black beans
|
|
| 946 | ml |
water
|
|
| 4 | each |
bay leaves
|
*
|
| 1.3 | ml |
celery seeds
|
|
| 118 | ml |
celery
chopped |
|
| 237 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
dry mustard
|
|
| 5 | ml |
chili powder
|
|
| 4 |
red hot pepper sauce
|
*
|
|
| 1 | each |
eggs
hard boiled, sliced |
|
| 118 | ml |
sour cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Sort and wash beans.
Soak overnight in water. Add bay leaves, celery seed and celery.
Bring to a boil, cover, reduce heat and simmer 1 hour.
Cook onion and garlic until tender in 1 tablespoon salad oil.
Add to beans with remaining ingredients except egg and sour cream.
Simmer for an additional hour or until beans are very tender.
Remove bay leaves.
Carefully put ½ through a blender or rub through a seive.
Repeat. Heat. Adjust seasoning if necessary.
Serve hot with 2 tablespoon sour cream and egg slices.
