Recipes > Soup > Bean Soup > Black Bean Soup

Black Bean Soup


  • 1 pint of black beans
  • 1 quart of stock
  • 6 whole cloves
  • 6 whole allspice
  • 1 small piece of mace
  • 1 small piece of cinnamon
  • 1 stalk of celery
  • 1 bouquet of sweet herbs
  • 1 good-sized onion
  • 1 small slice of turnip
  • 1 small slice of carrot
  • 3 tablespoonfuls of butter
  • 1 spoonful of flour
  • salt
  • pepper


Soak black beans over night in three quarts of water. In the morning pour off this water, and add three quarts of fresh. Boil gently six hours. When done, there should be one quart.

Add stock, cloves, allspice, mace, cinnamon, celery, sweet herbs, also onion and turnip and carrot, all cut fine and fried in butter.

Into the butter remaining in the pan put flour, and cook until brown. Add to soup, and simmer all together one hour.

Season with salt and pepper, and rub through a fine sieve.

Serve with slices of lemon and egg balls, the lemon to be put in the tureen with the soup.


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Miss Parloa's New Cook Book.

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