Black Bean Soup
Lemon Juice Adds That Little Zip of Flavor
Here's What You Do For Satisfying Black Bean Soup!
- Re-hydrate the onions, celery, garlic, and drain well.
- Cook the bacon in a saucepan, take it out when cooked and let it cool so you can crumble it up later.
- Add the re-hydrated items to the pan and the bacon grease, cook for about five minutes.
- Add the cup of vegetable stock.
- Add the two cans of beans, drain them first but no need to
rinse them. Add the Worcestershire Sauce and the ketchup, add the
- Stir together well, simmer ten minutes, then add the lemon
juice, salt and pepper to taste, and stir again ... and serve with a
blob of sour cream! Yummy!
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon tastes quite salty.
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The Lemon Juice Adds That Little Zip of Flavor ...
and the Bacon Really Adds to the Depth
The Lemon Juice Adds
That Little Zip of Flavor ...
and the Bacon Really
Adds to the Depth
Get creative with your blob of sour cream, see if you can stir it gently into a nice swirl! If
you like a thick bean soup, leave the stock at 1 cup; or if you
prefer a 'thinner' stock by all means add an extra half a cup of
vegetable stock. You can decide at the very end whether to add more
stock or not. Just stir it in well.
A little note here about beans. If you prefer to suffer from less gas, and who wouldn't, then consider rinsing the beans first as this takes away most of the gaseous effect of the beans. Just grab your sieve and rinse them under the kitchen faucet ... easy!
Black Bean Soup Deserves Home Baked Bread!
Black Bean Soup
Home Baked Bread!
Make your own bread to serve with this delicious soup! Yes, you CAN make bread at home, and we have two great sources: Anita and this page based on Breadworld's beginner recipe ... yummy!
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Black Bean Soup
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