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Black Bean Soup Recipe
Serves 2 Ingredients: 2 tsp margarine
2 tbsp diced onion
1 garlic clove, chopped
1 3/4 cups water
4 oz drained canned black beans (turtle)
1/4 cup carrot, chopped
1/4 cup celery, chopped
1 packet instant Chicken Broth and Seasoning mix
1/2 small bay leaf
1 tbsp dry sherry
Dash each salt and pepper
1 egg, hard cooked, chopped
Instructions: 1. In a 1-quart saucepan heat margarine until bubbly and hot: add onion and garlic and saute until onion is softened.
2. Add water, beans, carrot, celery, broth mix, and bay leaf to saucepan and bring mixture to a boil.
3. Reduce heat, cover, and cook until vegetables are very soft, about 45 minutes.
4. Remove from heat and let cool slightly; remove and discard bay leaf.
5. Pour mixture into blender container and process at low speed until smooth; return soup to saucepan and stir in sherry, salt and pepper.
6. Bring to a simmer and let cook until thoroughly heated, about 5 minutes; pour into 2 bowls and sprinkle each portion with half of the chopped egg.
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