COACH HOUSE BLACK BEAN SOUP

Coach House Black Bean Soup image

Provided by San Marcos Sunshine

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 19

Previous Next

1 lb black beans
2 1/2 quarts water
6 slices bacon, cut in small pieces
2 stalks celery, chopped
2 tablespoons flour
2 medium onions, chopped
2 smoked ham hocks, split (or a meaty ham bone or ham shanks)
2 lbs beef bones
3 sprigs parsley (I add more)
2 bay leaves
2 -3 garlic cloves, chopped
2 -3 carrots, chopped (or sliced)
2 -3 parsnips, chopped
1/4 teaspoon pepper
2 teaspoons salt
3/4 cup madeira wine
2 hardboiled egg, chopped (optional)
lemon slice, sprinkled with
chopped parsley (to garnish)

Steps:

Wash beans, cover with cold water and soak overnight. Drain & wash again.
Place beans in a saucepan and add 2-1/2 quarts of fresh water. Cover and simmer 90 minutes.
Cook bacon in a large heavy kettle for a few minutes. Add celery & onions and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute.
Add ham and beef bones, parsley, bay leaves, garlic, carots, parsnips, salt & pepper and the beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary.
Remove bones and/or rind or hocks from the pot and set aside.
Blend about 1/2 the soup in a blender (or use an immersion blender) and return it to the pot.
Remove the meat from the bones or hocks, chop fine and return to the soup, discarding the bones.
Add the wine.
Top each serving with chopped eggs and float a slice of lemon on top, sprinkled with chopped parsley.
Serve with additional Madeira to splash on top if desired.