Recipes > Soup > Bean Soup > Black Bean Soup

Black Bean Soup


  • 1 pint of black beans
  • 1 quart of beef stock
  • 4 whole cloves
  • 4 whole allspice
  • 1 stalk of celery
  • 1 good-sized onion
  • 1 small carrot
  • 1 small turnip
  • 1 tablespoon flour
  • salt
  • pepper


Soak the beans over night in 3 quarts of water. In the morning pour off the water and add fresh 3 quarts. Boil slowly 4 hours. When done there should be 1 quart. Add the beef stock, cloves, allspice, celery, onion, carrot, turnip, all cut fine and fried in a little butter.

Add the flour, season with salt and pepper and rub through a fine sieve.

Serve with slices of lemon and egg balls.


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The Suffrage Cook Book (1915).

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