Black Bean Soup

Ingredients

• one pint of black beans
• two quarts of water
• three quarts of boiling water
• a small piece of lean ham
• a slice of turnip
• a carrot
• one lemon, sliced thin
• two hard-boiled eggs cut into slices
• one gill of sherry wine
• pepper
• salt

Method

1. 1

   Soak the black beans overnight in water.

2. 2

   Drain and add boiling water, ham, herbs, turnip, and carrot.

3. 3

   In a tureen, place lemon slices, hard-boiled eggs, and sherry.

4. 4

   Season the soup with pepper and salt, then strain through a coarse sieve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 403. The excerpt below is the record exactly as published.

Black Bean Soup SOUPS Calf’s-foot Consomm6 ful of salt, and let it simmer gently for a quarter of an hour ; then pour the tea from the beef, but do not strain it, and serve with dry toast or rice boiled lightly, as for curry. Beef-tea should not be too clear ; a portion of the fibre is very advantageous and nutritive. Black Bean Soup. — Soak over- night in two quarts of water one pint of black beans. In the morning drain off the water and add three quarts of boiling water, a small piece of lean ham, and a bunch of herbs, a slice of turnip, and a carrot. Put in the tureen one lemon, sliced thin, two hard-boiled eggs cut into slices, and one gill of sherry wine. Season the soup with pepper

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