Santa Fe Black Bean Soup

Course : Beans
Serves: 8
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1 pound black beans -- rinsed and sorted
1 1/2 teaspoon salt
1/2 teaspoon pepper
8 cups water
1/4 cup dijon mustard
1 large onion -- chopped
1 clove garlic minced
2 tablespoons madeira wine
1 large carrot -- diced

Preparation / Directions:

In soup pot, soak beans in water overnight; do not refrigerate. Add onion and garlic. Bring to boil; reduce heat. Cover and simmer 14/2 hours. Add carrot, salt and pepper; cover and simmer 1/2 hour. Pour 2 cups soup into blender container; cover and blend until smooth. Return to soup pot. Stir in mustard and wine; heat through. Garnish as desired. 8 servings (1 cup each)

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