Coach house black bean soup

8 servings

Ingredients

Quantity Ingredient
Jim Vorheis
1 pounds Black beans
2½ quart Water
5 Strips bacon, cut in small pieces
2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tablespoons Flour
Rind and bone from smoked ham
OR 2 smoked ham hocks, split
3 pounds Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
¼ teaspoon Ground pepper
2 teaspoons Salt
¾ cup Madeira
2 Hard cooked eggs
Lemon slices, sprinkled with parsley

Directions

Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2½ quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes.

Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary.

Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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