Black Bean Soup - 1

Recipe Ingredients

2 cups	320g / 11oz	Dried black beans
1 cup	62g / 2.2oz	Onion - finely diced (medium)
3 tablespoons	45ml	Butter or oil
1 tablespoon	15ml	Carrot - peeled and finely (small) diced
1		Celery stalk - finely diced
6 cups	1422ml	Chicken broth
1		Ham hock
1 teaspoon	5ml	Thyme
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Dry sherry
		Sour cream
		Chopped fresh dill

Recipe Instructions

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.

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHD307

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