Black Bean Soup Recipe

Here is another Barbara Gerber image:

Also, at the workshop we had some Black Bean Soup, Veggie Style:

Black Bean Soup (from Robin Dreyer)

4 (15 ounce) cans black beans, drained and rinsed
1 whole head of garlic, minced
¼ cup sherry
Juice of one lime
1 teaspoon salt
½ teaspoon ground black pepper


2 teaspoons ground cumin (optional)
¼ teaspoon cayenne pepper (optional)


Place beans and garlic in pan bring to a boil, reduce heat and simmer. Let it sit overnight.

Put beans in blender and grind to a smooth consistency. Add water until it is the consistency you like.

Serve warm; add sherry and lime juice and garnish with sour cream, cilantro, shredded parmesan and salsa.

8 serving

John Britt

www.johnbrittpottery.com