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Pumpkin & Ghost Soup
Makes 6 Servings
		NEEDED: 2 Cups (378g) dried (or four 15 ounce 425-g) cans black beans 2 Quarts (1l) water for soaking beans 2 quarts (1l) fresh water for soup (or four 15 ounce 425-g) cans chicken broth. 1-2 large onions 1 rib celery, diced 1-2 carrots Ham, ham bone, or ay other seasoning meat 2 cloves garlic 1 teaspoon of salt 2 teaspoons of sugar 1/2 teaspoon of black pepper For garnish: 5-7 carrots, cut into 1/2 inch slices, 6 small eggs.

1. Pick over beans, add 2 quarts (1l) water, and soak overnight. Drain and rinse thoroughly. If you do not have time to soak the beans, rapidly bring the beans to a boil, boil for two minutes, than immediately remove from heat. Soak beans for one hour, than drain and rinse. 2. Add 2 quarts (1l) fresh water to the beans, then stir in the onions, celery, carrots, meat seasoning, garlic, salt, sugar and black pepper. Simmer for two hours or cook in a crock pot. (high 5-6 hours. Low 10-12 hours). 3. Remove from heat and puree until desired texture is achieved. Adjust seasoning and add more liquid if soup is too thick. Keep warm while you prepare seasoning. 4. For the garnish, place carrots (five to seven medium) and eggs in saucepan, cover with water, and bring to a boil. Cook until eggs are hard-boiled, or about 10 to 15 minutes, then drain. (Depending on size of carrots - may need to boil up to 10 minutes more). 5. Peel eggs. Just before serving, stir carrots into soup. Place one egg into each bowl, then ladle soup over eggs. Serve with salad and crusty bread. © The Big Book of Halloween Print This Page