Home › Vegetables › Black Bean Soup

Black Bean Soup

I pint of black turtle beans, I quart of stock or one pound of 2 hard-boiled eggs, lean beef, I lemon, 11/½ quarts of boiling water, Salt and pepper to taste, If wine is used, one gill.

Wash the beans well in cold water, soak over night. In the morning drain, put in a soup kettle with boiling water, if you use beef add it. Cover and simmer gently two hours. Now add another pint of boiling water, press all through a purée sieve. Wash the kettle, return the soup to it. Bring it to boiling point, salt and pepper. This soup should be thick, but if too thick, add sufficient water to make it of a proper consistency. Add one tablespoonful of grated onion and pour into the soup tureen over the eggs hard boiled and cut in slices, and the lemon cut in slices. Add the wine and serve at once.

A very good way is to have the eggs hard boiled and cut in slices, and the lemon cut into slices and both covered with the wine about fifteen minutes before the soup goes into the tureen.

I shin, I carrot, I sweet potato, I ear of corn, I cup of beans,