Dorset Black Bean Soup

Cooking & Recipes


Peggy Gilbert Dorset Historical Society, Dorset, Vermont

A good soup that’s low in fat. Great with a glass of red zinfandel and a fresh baguette.


8 to 10 servings


1 pound dry black beans
6 cups defatted chicken, vegetable, or ham broth
1 bay leaf
1 large or 2 medium-size onions, chopped
1 celery stalk, including leaves, chopped
2 green bell peppers, chopped
1 large tomato, peeled and chopped
1 to 3 garlic cloves, minced
6 serrano chili peppers (or to taste)
1 can (6 ounces) tomato paste
1/4 teaspoon hot pepper sauce
1/4 teaspoon black pepper
2 tablespoons Worcestershire sauce
Lemon slices, to garnish


Wash the beans. Combine with water to cover in a large saucepan or stockpot and soak overnight.

The next morning, drain the beans. Combine the beans with 2 cups water, the broth, and the bay leaf. Bring to a boil; then reduce the heat and simmer for 1-½ hours. Add the remaining ingredients, except the lemon slices, and simmer for 2 hours.

Remove the bay leaf. Blend the soup in a blender for a smooth soup or mash the beans with a potato masher for a chunky soup. Serve hot, garnishing each bowl with a slice of lemon.

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