Black Bean Gazpacho (2)

2 cups black beans
2 qt water
2 cups onion; chopped
1/2 cup celery; chopped
1/2 cup carrots; chopped
1 teaspoon salt

Garnishes:
1 cucumber; chopped
1 egg; hard-boiled sliced
1 onion; minced
1 bell pepper, green; diced
1 lemon; slices
1 pepper, red; diced
1 tomato pulp
1 croutons
1 bacon; crumbled

Pick over and wash beans. Bring to a boil for two minutes; cover and set aside one hour.

Add onion, celery and carrots; simmer slowly for 2 hours. Puree with liquid. Bring soup to a simmer and taste for seasoning, adding chicken stock or water if too thick.

Serve in wide bowls and pass garnishes separately.


YHY 20-Ounce Porcelain Salad/Pasta Bowls, Soup Bowl Set, Shallow & White, Set of 6

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