Recipes > Soup > Bean Soup > Black Bean Soup

Black Bean Soup


  • 1 pint of beans
  • 2 tablespoons of chopped onion
  • butter
  • 2 stalks of celery or a piece of celery root
  • 1/8 teaspoon of pepper
  • 1/4 teaspoon of mustard
  • a few grains of cayenne
  • flour
  • lemon
  • 2 hard-boiled eggs


Soak beans over night, drain, add cold water and rinse thoroughly. Fry chopped onion in two tablespoons of butter, put in with the beans, add celery and two quarts of water. Cook slowly until the beans are soft, three or four hours, add more boiling water as it boils away; rub through a strainer, add pepper, mustard, cayenne. Heat one tablespoon of butter in saucepan with two tablespoons of flour, then two-thirds cup and then the rest of the soup gradually; cut a lemon (removing seeds) and hard-boiled eggs in slices and serve in the soup.


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The International Jewish Cook Book (1919).

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