EMAIL MARY'S HOMESTEAD
BLACK BEAN SOUP
tablespoons vegetable oil, 1 onion, finely chopped, 1 medium green bell pepper, 1 1/2 cups Black Valentine
beans, soaked overnight, 6 cups vegetable or chicken broth, 1/2 teaspoon salt, freshly ground black pepper, 2 tablespoons
whole wheat flour, 1/2 cup lemon juice, lemon slices, 1 cup finely chopped onion
Heat the oil in a heavy kettle
and saute onion and pepper until tender. Add the drained beans and broth. Bring to boil, cover, and simmer for 1 hour, or
until beans are tender.
Puree in the blender in batches with the salt , pepper, flour and the green bell pepper.
Return the pureed soup to the kettle and reheat, stirring until the mixture thickens slightly. Stir in the lemon juice. If
the soup is too thick, it can be thinned with more broth or water. Serve in bowls and top with lemon slices, chopped egg,
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