Black Bean Soup Recipe

One pint of black beans soaked 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 a quart of beef stock, 4

whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion, 1

small carrot, 1 small turnip, all cut fine and fried in a little butter.



Add 1 tablespoon flour, season with salt and pepper and rub through a

fine sieve.



Serve with slices of lemon and egg balls.

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