Title: Black Bean Soup with Sour Cream and Mango Salsa
Categories: Soup Appetizer Mexican Bean Salsa
Yield: 4 Servings
| 2 | c | Black turtle beans |
| 1 | | Diced carrot |
| 3 | | Strips of bacon |
| 1 | | Salt and pepper |
| 1 | tb | Honey |
| 1 | c | Diced onion |
| 2 | | Diced celery stalks |
| 2 | c | Chicken stock |
| 4 | | Bay leaves |
Combine all the ingredients and add enough water to cover the beans. Bring
to a boil, then reduce to a simmer and cook until beans are thoroughly
cooked. Add more water as required. Remove bay leaves and puree the soup
in a blender. Then pass the soup through a fine sieve to remove the skins
of the beans.