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.