Coach House Black Bean Soup
Yield
8 servingsPrep
8 hrsCook
5 hrsReady
13 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
|
|
| 2 ½ | quarts |
water
|
*
|
| 5 | strips |
bacon
cut in small pieces |
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | medium |
onions
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | each |
smoked ham
rind and bone |
* |
| 3 | pounds |
beef soup bones
|
*
|
| 3 | sprigs |
parsley leaves
|
|
| 2 | each |
bay leaves
|
*
|
| 2 | cloves |
garlic
halved |
|
| 2 | each |
carrots
cut in pieces |
|
| 2 | each |
parsnips
chopped |
*
|
| ¼ | teaspoon |
black pepper
ground |
|
| 2 | teaspoons |
salt
|
|
| ¾ | cup |
madeira wine
|
* |
| 2 | large |
eggs
hard cooked |
|
| 1 | slices |
lemon
sprinkled with parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
|
|
| 2.5 | quarts |
water
|
*
|
| 5 | strips |
bacon
cut in small pieces |
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | medium |
onions
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | each |
smoked ham
rind and bone |
* |
| 1.4 | kg |
beef soup bones
|
*
|
| 3 | sprigs |
parsley leaves
|
|
| 2 | each |
bay leaves
|
*
|
| 2 | cloves |
garlic
halved |
|
| 2 | each |
carrots
cut in pieces |
|
| 2 | each |
parsnips
chopped |
*
|
| 1.3 | ml |
black pepper
ground |
|
| 1E+1 | ml |
salt
|
|
| 177 | ml |
madeira wine
|
* |
| 2 | large |
eggs
hard cooked |
|
| 1 | slices |
lemon
sprinkled with parsley |
*
|
Directions
Wash beans, cover with cold water and soak overnight.
Drain and wash again.
Place them in a casserole and add 2½ quarts water.
Cover and simmer 90 minutes.
Cook bacon in heavy kettle for a few minutes.
Add celery and onion and cook until tender; do not brown.
Blend in flour and cook, stirring for 1 minute.
Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid.
Cover and simmer over low heat, stirring occasionally, for 4 hours.
Add more water if necessary.
Remove bone and ham rind or hocks and blend half of the soup in blender.
Remove any meat from ham bone or hocks, chop fine and return to soup.
Add blended soup.
Add wine and chopped eggs.
Mix well.
Garnish with lemon.
