Black bean soup from Mother's Best: Comfort Food That Takes You Home Again: 175 Favorites from Mother's Bistro & Bar by Lisa Schroeder and Danielle Centoni

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Notes about this recipe

  • Eat Your Books

    Soak white beans overnight or 1 hour using the quick-soak method.

  • hillsboroks on February 03, 2017

    Great hearty soup for a cold winter night! I had a Honey Baked Ham ham bone and a package of Bob's Red Mill Black and White dried beans to use up and this recipe caught my eye as something a bit different than the usual bean soup. Except for subbing a can of chopped tomatoes for the tomato puree and adding a couple of chopped potatoes as suggested in another recipe I followed it exactly. We loved the flavor of the finished soup even though I forgot to serve it with the extra toppings the first night. It tasted even better the second night with a squeeze of lime juice and a dollop of sour cream. It took about 2 hours on the stove without pre-soaking the beans.

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