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Black Bean Soup

Yield about 4 cups


  • 1 pound dried black beans
  • 2 quarts water
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon prepared mustard

How to Make It

  1. Sort and wash beans. Place in a large Dutch oven, and cover with water 2 inches above beans; let soak overnight. Drain beans, and return to Dutch oven; add water and onion. Bring to a boil. Reduce heat; cover, and simmer 2 to 3 hours or until tender, adding more water if necessary.

  2. Process beans in electric blender until smooth. Return mixture to Dutch oven; stir in remaining ingredients. Cook over low heat, stirring frequently, until thoroughly heated.

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