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LOCATION: Recipes >> Soups >> Black Bean 08

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BLACK BEAN SOUP
Makes 8 to 9 Servings

2 c dried black beans
1 onion, finely diced
3 T butter or oil
1 small carrot, peeled and finely diced
1 celery stalk
6 cups fresh or canned chicken broth
1 ham hock
1 t thyme
1/4 cup lemon juice
1/4 cup dry sherry
sour cream
chopped fresh dill

The night before, place beans in a bowl, cover with 3 inches of
water and soak at least 8 hours or up to 10. Or, for a quick-cook
method, place beans in hot water for 1 hour before continuing with
the recipe. Combine onion and oil in a 2-quart pot over medium heat
on top of the stove and cook, stirring occasionally, for 5 minutes.
Add the carrot and celery and cook another 5 minutes. Add the
drained beans, stock, ham hock, thyme. Cover, increase heat to
high and bring to a boil. Decrease heat to low and cook, covered,
for 1 1/2 hours. Place beans and liquid in a food processor or
blender and puree until smooth. Pour the puree back into the pot
and add lemon juice and sherry. Place a dollop of sour cream in
each soup bowl and sprinkle with some chopped fresh dill. Pour the
piping hot soup at the table.

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