How to make it

  • Soak the beans as directed on the package; drain.
  • In a large, deep pot, bring the chicken broth and beans to a boil; reduce the heat and simmer, covered, for 1 ½ to 2 hours.
  • In a large skillet, melt the butter. Saute the onion, carrots and celery for 3-5 minutes until crisp-tender.
  • Add the sautéed vegetables and the remaining ingredients to the beans; stir well.
  • Simmer, covered, for an additional hour.
  • Just before serving, stir in the lemon juice. Garnish with sliced lemons, if desired.
  • Makes 6 1 ¾ cup servings.
  • Note: I like to add a splash of tarragon-flavored vinegar to my bowl. 

Reviews & Comments 2

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  • elgourmand 8 years ago
    Nicely done. RJ
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  • ttaaccoo 8 years ago
    Nothing better than a bowl of delish black bean soup!

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