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Black Bean Soup Recipe.

Black bean soup has that reputation for being a hearty, soul-filling soup. In our household, black bean soup usually comes in a can (slightly embarrassing confession for a blog about home cooking). This recipe comes from Fannie Farmer’s famous Boston School of Cooking book, once again. My edition is circa 1924 (though the recipe was probably in earlier editions, too). Here’s the gluten free/vegan version circa 2018:

Prep Time: 15 min
Cooking Time: 1 hour

Ingredients:

  • 1 pint black beans
  • 2 quarts cold water
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1/2 tablespoon salt
  • 1/2 teaspoon mustard
  • Dash of cayenne
  • 1 tablespoon butter/oil
  • 1 tablespoon corn starch (gluten free)
  • Pepper to taste

 

Things to know:

I used canned beans for faster cooking. I did not strain the soup/celery. All about the fiber! The flour and butter mixture at the end was for thickening. Mix cold water and the corn starch separately in a small cup then mix into the pot right before serving, bring the soup back to a simmer to thicken. I did not add the lemon or hard boiled egg. I did add a cup of pre-cooked leftover brown rice at before serving.

Here’s to rib-sticking, hearty soup!

More Fun Discoveries from Antique Cookbooks
Perfect Lunch Menu
Market Notes: Vegetables and Fruit ~1866
Common Sense Papers on Cookery Overview

9 thoughts on “Black Bean Soup 1924

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