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Crock Pot
Black Bean Soup
- 2 onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1 pound black beans, soaked overnight, drained
- 1 ham bone, cracked
- 1 stalk celery, chopped
- 1 bay leaf
- 1/2 cup sherry, or dry white wine
-
salt and pepper, to taste
Sauté onions and garlic in butter until transparent.
Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the Crock Pot.
Cook on high, covered for 2 hours, then on low for 8 to 10 hours.
Remove ham bone and bay leaf.
Puree soup and return to pot.
Add sherry, salt and pepper and heat through.
Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
WARNING TO PREVENT FIRE
BURN CANDLE WITHIN SIGHT. OUT OF REACH OF CHILDREN AND PETS. NEVER BURN CANDLE ON OR NEAR ANYTHING THAT CAN CATCH FIRE. KEEP WICK CENTERED AND TRIMMED TO NO MORE THAN 1/4" AT ALL TIMES TO PREVENT EXCESSIVE FLAME OR SMOKE. DO NOT LET WICK TRIMMINGS, OR OTHER DEBRIS DROP INTO WAX. FOR BEST PERFORMANCE, BURN UNTIL WAX MELTS EVENLY ACROSS CONTAINER, NOT EXCEEDING 4 HOURS. DISCONTINUE USE WHEN ONLY 1/2" OF WAX REMAINS IN BOTTOM. NEVER MOVE A HOT CANDLE! NEVER BURN CANDLE UNATTENDED OR NEAR A DRAFT.
FAILURE TO FOLLOW INSTRUCTIONS COULD RESULT IN FIRE HAZARD OR INJURY!
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