Recipe: Black Bean Soup (low fat, using bacon bits, 1970's)

BLACK BEAN SOUP

2 cups dried black beans
2 1/2 quarts water*
1 cup onion, minced
1/2 cup celery, minced
1/4 cup imitation bacon bits
2 tablespoons chicken bouillon granules
Pinch of dry mustard
TO ADD AFTER COOKING:
1/2 ounce lemon juice
2 tablespoons red wine
1/2 ounce Butter Buds (1 packet)

Soak beans in water 4 hours or overnight.

WHEN READY TO COOK:
Do not drain the beans. Place the beans and soaking water in a large soup pot or Dutch oven. Add all remaining ingredients except Butter Buds, lemon juice and wine. Cook for 2-3 hours till beans are soft and mushy.

If you prefer a smooth soup, blend and return to pan. Just before serving, mix lemon juice with the wine; whisk in Butter Buds and add to hot beans.

RECIPE NOTES:
I did not blend mine; I liked the whole beans. I actually cooked mine much longer than 3 hours because I just left it to simmer while I was gone from the house and I was gone longer than I had expected to be. It didn't seem to hurt it any. I think that this might be a good candidate for all day in the the crock pot. This was good the first day and even better reheated the next day for lunch.

Makes 8 servings
Per serving: 200 calories and 1.5 grams total fat
Adapted by Barbara Brandt from source: The Jack Spratt Cookbook by Polly Zane, 1970-80's