Black Bean Soup

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pint black beans
  • teaspoon pepper
  • 2 qts. cold water
  • ¼ teaspoon mustard
  • 2 tablespoons chopped onion
  • A few grains cayenne
  • 2 stalks celery or piece celery root
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 teaspoons salt
  • 2 hard boiled eggs
  • 1 lemon


Soak beans over night; drain and add cold water and rinse thoroughly. Fry the onion in 2 tablespoons butter, put it with the beans, add the celery and the 2 quarts water. Cook slowly until the beans are soft, 3 or 4 hours, add more water as it boils away; rub through a strainer, add the seasonings and heat; heat the remaining butter in a saucepan, add the flour, then cup and then the rest of the hot soup gradually; cut lemon (removing seeds) and eggs in thin slices and serve in the soup.