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Title: Black Bean Gazpacho #1
Categories: Soup Mexican
Yield: 6 Servings
| 2 | c | Black beans |
| 2 | qt | ;water |
| 2 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Carrots; chopped |
| 1 | ts | Salt |
| GARNISHES | ||
| Cucumber; chopped | ||
| Egg; hard-boiled sliced | ||
| Onion; minced | ||
| Bell pepper, green; diced | ||
| Lemon; slices | ||
| Pepper, red; diced | ||
| Tomato pulp | ||
| Croutons | ||
| Bacon; crumbled | ||
Calories per serving: 137 Fat grams per serving: 1 Approx. Cook Time: 3:30
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.
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