Laurel's Kitchen-Black Bean Soup

[Guest guest]

This is without a doubt the best black bean soup I've had.

 

* Exported from MasterCook *

 

Black Bean Soup

 

Recipe By : The New Laurel's Kitchen

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups black beans

6 cups water

1 onion

2 tablespoons oil

2 large garlic cloves

2 stalks celery

1 potato

1 carrot

1 bay leaf

1 teaspoon oregano

1/4 teaspoon savory

2 teaspoons salt

1/8 teaspoon pepper

2 lemons

 

Wash the beans and put them in a saucepan along with the water. Cover loosely,

bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender.

Meantime, chop the onion and saute in the oil with garlic until soft. Crush the

garlic. Chop the celery, including the leaves. Dice potato and carrot or grate

on large grater. Add celery, potato, and carrot to onion and heat for several

minutes, stirring all the while. Add the vegetables to the beans, along with

the seasonings, in the last hour of their cooking. Bring the soup to a boil and

lower the heat to simmer until the beans and vegetables are done. Puree half or

all the soup if you want a thick, hearty broth. Juice one lemon and slice the

other. Stir in juice and add slices just before serving. Makes about 9 cups,

to serve 6.

 

Converted by MC_Buster.11 Mar 99

 

 

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