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Dorset Black Bean Soup

Dorset Black Bean Soup
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A good soup that's low in fat. Great with a glass of red zinfandel and a fresh baguette.

Yield: 8 to 10 servings

  • 1 pound dry black beans
  • Water
  • 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 1-1/2 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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