Bountiful Black Bean Soup
Serving Size : 3
Ingredients for prepare Bountiful Black Bean Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | dried black beans |
| 4 | quarts | chicken stock |
| 1 | bunch | celery w/ leaves - chopped |
| 1 | pound | carrots - peeled and chopped |
| 2 | large | onions - chopped |
grated zest of 1 large lemon
bountiful black bean soup |
| 1/4 | cup | lemon juice |
| 1 | teaspoon | salt |
| 1/4 | teaspoon | black pepper |
| 1 | large | lemon - sliced |
recipe Bountiful Black Bean Soup
Place beans in large saucepan. Add enough
Bountiful Black Bean Soup
water to cover beans by 1 inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat;
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cover tightly and let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water to
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cover by 1 inch.) Drain. Combine beans in 5-quart Dutch oven or soup kettle with chicken broth,
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celery, carrots, onions, and lemon zest. Bring to boil over high heat. Reduce heat to low and
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simmer, uncovered, until liquid is just below surface of beans and ingredients are very tender, 2 1/2
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to 3 hours. Using slotted spoon, transfer soup solids in batches to food processor
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and puree. Transfer puree to large bowl and add cooking liquid. (Or puree
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solids and liquids together in blender. Or force soup through coarse sieve or pass it through
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food mill, discarding skins.) Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over medium
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heat, stirring constantly, until heated through. Place lemon quarter in bottom of each
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bowl. Pour in soup and serve immediately. Makes about 3 quarts of 10-12 servings.
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