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Black Bean Soup

3 c Dried black beans
10 c Water
1 ts Salt
1 c Chopped celery
1 c Chopped onion
1 c Chopped green bell pepper
1 c Sliced carrot
2 ts Dried whole basil
2 ts Dried whole oregano
1 ts Black pepper
1/2 ts Ground cumin
1/4 ts Ground red pepper
4 Cloves garlic; minced
1 Bay leaf
29 oz No-salt-added whole tomatoes; undrained and chopped
11 oz Vacuum-packed white corn
8 oz No-salt-added tomato sauce

Sort and wash beans; place in a large Dutch oven or stockpot. Add 10 cups water and salt, and bring to a boil; cook 1 minute. Remove from heat; cover and let stand 1 hour. (Do not drain beans).

Add celery and next 10 ingredients to beans. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours or until beans are tender.

Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Discard bay leaf. Yield: 4-1/2 quarts (serving size: 1-1/2 cups).

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