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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook



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Black Bean Soup


  • 1 onion
  • 2 stalks celery
  • 1 bay leaf
  • 2 cloves
  • 1 lb black beans, dry
  • 1 clove garlic
  • ¼ tsp mace
  • ¼ tsp tabasco sauce
  • 1 ½ tsp salt
  • 1 lemon
  • ½ cup sherry , or 1 tbsp vinegar


Soak the beans overnight. Cut up all the vegetables, halve the lemon, add the spices, and cook together with the beans. When the beans are done, remove half of them and puree in a blender or food processor. Return them to the pot and add the sherry or vinegar. Take out the lemon before you serve the soup.


black beans celery carrot onion mace tabasco