Filed Under Course Base Level Time Method Ethnicity
Vegetables Main Dish Beans Complex 3 Hours Stove Top Canada Canada
Tips and Hacks

Instead of using a bowl for your veggie dip; use a hollowed out red cabbage as a serving dish.

Black Bean Soup
Shared by: Keldon C.

3 cups Black Beans sorted, rinsed
6 cups Water
7 cups Vegetable Broth
1 can Tomatoes diced
2 cups Green Pepper chopped
1 large Carrot chopped
1 large Onion chopped
4 cloves Garlic minced
2 each Bay Leaves
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Marjoram
1 1/2 tablespoon Lemon Juice
5 1/2 tablespoon Sherry
1 pinch Salt
1 dash Pepper
2 whole Green Onions chopped

Optional Ingredients:
1/4 cup Apple Cider Vinegar Add to shopping list


In a soup pot, soak the black beans in the 6 cups of water overnight.

Drain the soaking water and return the beans to the soup pot. Add 7 cups of vegetable broth, tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil and marjoram. Cook for 2 to 2 1/2 hours until beans are soft.

Add the lemon juice and sherry. For a sharper taste add 1/4 cup apple cider vinegar. Remove the bay leaves and blend soup in food processor or blender. Add salt and pepper to taste.

Return to soup pot and reheat. Serve garnishing each bowl with chopped green onions.
Tips and Hacks

Squeeze a few drops of lemon juice on your sliced fruits, such as apples, avocados, bananas, peaches and pears. This will keep them from turning brown.

Cook what you eat. Love what you cook!
Copyright © Keldons Cookery 1998 - 2021
This is day 259 of 2021