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Black Bean Soup

2 cups black beans
2 1/2 quarts water
2 tablespoons chicken bouillon granules
1/4 cup imitation bacon bits
pinch mustard powder
1 cup onion, minced
1/2 cup celery, minced
1/2 ounce Butter Buds (1 packet)
1/2 ounce lemon juice
2 tablespoons red wine

Soak beans in water 4 hours or over-night. Do not drain. Add all
remaining ingredients except Butter Buds, lemon juice and wine.
Cook for 2-3 hours till beans are soft and mushy. If you prefer a
smooth soup, blend and return to pan. Just before serving, mix
wine with lemon juice, whisk in Butter Buds and add to hot beans.

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