Black Bean Soup

Oxmoor House
about 3 quarts


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2 cups dried black beans
2 stalks celery, cleaned and chopped
1/2 cup chopped onion
1/4 cup butter or margarine, divided
3 1/2 quarts water
1 meaty ham bone
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
3 tablespoons sherry
Lemon slices


Sort and wash beans; place in a large mixing bowl. Cover with water 2 inches above beans; let soak overnight. Drain well.

Sauté celery and onion in 2 tablespoons butter in a large Dutch oven until tender. Add water, ham bone, and beans; stir well. Bring to a boil. Reduce heat; cover and simmer 3 hours or until beans are tender. Remove and discard ham bone.

Drain bean mixture, reserving cooking liquid in Dutch oven. Puree beans, and return to Dutch oven; stir well. Bring to a boil; stir in remaining butter, salt, pepper, and mustard. Reduce heat; cover and simmer an additional 15 minutes. Stir in sherry.

Ladle soup into individual bowls; garnish each serving with a lemon slice. Serve warm.

Created date

February 2010