Return to Content

Dorset Black Bean Soup

by

Yield: 8 to 10 servings

A good soup that's low in fat. Great with a glass of red zinfandel and a fresh baguette.

Ingredients:

  • 1 pound dry black beans
  • Water
  • 6 cups defatted chicken, vegetable, or ham broth
  • 1 bay leaf
  • 1 large or 2 medium-size onions, chopped
  • 1 celery stalk, including leaves, chopped
  • 2 green bell peppers, chopped
  • 1 large tomato, peeled and chopped
  • 1 to 3 garlic cloves, minced
  • 6 serrano chili peppers (or to taste)
  • 1 can (6 ounces) tomato paste
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce
  • Lemon slices, to garnish

Instructions:

Wash the beans. Combine with water to cover in a large saucepan or stockpot and soak overnight.

The next morning, drain the beans. Combine the beans with 2 cups water, the broth, and the bay leaf. Bring to a boil; then reduce the heat and simmer for 1-1/2 hours. Add the remaining ingredients, except the lemon slices, and simmer for 2 hours.

Remove the bay leaf. Blend the soup in a blender for a smooth soup or mash the beans with a potato masher for a chunky soup. Serve hot, garnishing each bowl with a slice of lemon.

Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111