Black Bean soup

One pound of black beans, washing, one night with three litres of water, or more than six hours, pouring water down one pound of smoked ham or elbow or calf (American bacon, not our lasagna here), two-four-month guacamole leaves, i.e., five cups of perfume (American recipes are mostly measured in cups) and one-eight spoons of small soda powder, one-two spoons of salt, four spoons of olive oil, one onion, four gallons of garlic, one spoon of powder, one spoon of pepper, two cups of chicken high soup, one spoon of syrup, three-four spoonful of lemon juice (which can be replaced by lemon)

1 medium-sized potato or potato or carrot cut in 1 cm to see 1/2 carrots, 1 slice of celery cuttin, 1 tomato pepper cut large

The fragrance leaves are cut, sour cream, butter is cut, spare

Put black beans and ham in a 4-litre bottom pan, with five cups of water, fragrance, salt, little soda. Turn it off and turn it down. Boil one hour and 15 minutes to 1 hour and 30 minutes until black beans are soft. Take the fragrances and the ham out, take the ham to the bone and cuttin

The olive oil is added to a deep bottom pot of about 7.5 litres, burning to 7 or 8 minutes by medium fire, but not to smoke, adding onions to the accelerate potatoes and one-second of the salt of a tea spoon, which is about 10 to 15 minutes of frying until microcosm and softening. Put it in the middle of a fire, add powdered powder, pepper powder, garlic paste, two more minutes of fire。

Pour black bean and make black bean juice, chicken soup, syrup, tomato pepper. Burn and turn the fire down, cook for 20-30 minutes, and stir from time to time。