Recipes > Soup > Bean Soup > Black-Bean Soup

Black-Bean Soup


  • 2 cupfuls of black beans
  • brown stock
  • brown roux
  • bouquet of herbs, made of a sprig of parsley, a sprig of thyme, one clove
  • 4 peppercorns
  • 1 onion
  • egg balls
  • thin slices of lemon
  • force-meat balls
  • white of hard-boiled egg
  • 1/4 cupful of sherry or red wine
  • salt and pepper to taste


Soak two cupfuls of black beans over night. Put the soaked beans into a saucepan with a bouquet of herbs, and cover them with cold water. Let them boil slowly until tender, which will take several hours, adding more water if necessary. When the beans are very soft remove the bouquet, drain off the water, and pass the beans through a puree sieve. Add to the pulp enough brown stock to make a soup of the consistency of thin cream. Place it again on the fire and add a brown roux made of one tablespoonful of butter and one tablespoonful of flour, cooked together until brown; dilute it to smoothness before adding and cook it with the soup for five minutes. This will prevent the soup from separating. Season with salt and pepper. Strain it through a sieve into the tureen; then add thin slices of lemon, egg balls, and force-meat balls, allowing one of each to each portion of soup; add also the white of one hard-boiled egg cut into small dice, and one quarter of a cupful of sherry or red wine.

This resembles mock-turtle soup.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus