Black Bean Soup Recipe ingredients

To prepare this Black Bean Soup Recipe, first soak a pint of beans in cold water over night, next morning cover them with fresh water, bring to the boiling point, drain and throw away the second water; now place the beans in a granite soup kettle, add two quarts of cold water and simmer gently for one hour. Have ready a white onion stuck with eight whole cloves, two bay leaves, half a teaspoon of powdered cinnamon, a saltspoon of white pepper, a teaspoon of salt, and a stalk of minced celery; stir these into the boiling soup, cook for another hour, then press through a colander, add a tablespoon of butter and return to the fire, diluting with a little hot water if too thick; put into the soup tureen which is to be used at table, two hard boiled eggs cut in dice, a teaspoon of Worcestershire sauce, a little grated lemon peel and a dusting of nutmeg; pour in the bean puree and serve with browned croutons.