Black bean gazpacho #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black beans |
| 2 | quarts | ;water |
| 2 | cups | Onion; chopped |
| ½ | cup | Celery; chopped |
| ½ | cup | Carrots; chopped |
| 1 | teaspoon | Salt |
| Cucumber; chopped | ||
| Egg; hard-boiled sliced | ||
| Onion; minced | ||
| Bell pepper, green; diced | ||
| Lemon; slices | ||
| Pepper, red; diced | ||
| Tomato pulp | ||
| Croutons | ||
| Bacon; crumbled | ||
Directions
GARNISHES
Calories per serving: 137 Fat grams per serving: 1 Approx. Cook Time: 3:30
Pick over and wash beans. Bring to a boil for two minutes; cover and set aside one hour. Add onion, celery and carrots; simmer slowly for 2 hours. Puree with liquid. Bring soup to a simmer and taste for seasoning, adding chicken stock or water if too thick. Serve in wide bowls and pass garnishes separately.