Tasty Black Bean Soup

[Guest guest]

Tasty Black Bean Soup

 

(delicious served over a bowl of steamed rice)

 

1 lb dried black beans

4 quart vegetable stock

1 bunch (8 oz) celery w/ leaves, chopped

1 lb carrots, peeled and chopped

2 medium (4 oz) onions, chopped

1 single (3 oz) grated zest of 1 large lemon

1/4 cup lemon juice

1 teaspoon salt

1/4 teaspoon black pepper (optional)

1 fruit lemon, sliced

 

Place beans in large saucepan. Add enough water to cover beans by 1 inch. Bring

to boil over high heat. Boil 1 minute. Remove pan from heat; cover tightly and

let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water

to cover by 1 inch.) Drain. Combine beans in 5-quart

 

Dutch oven or soup kettle with chicken broth, celery, carrots, onions,and lemon

zest. Bring to boil over high heat. Reduce heat to low and simmer, uncovered,

until liquid is just below surface of beans and ingredients are very tender, 2

1/2 to 3 hours. Using slotted spoon, transfer soup solids in batches to food

processor and puree. Transfer puree to large bowl and

add cooking liquid. (Or puree solids and liquids together in blender. Or force

soup through coarse sieve or pass it through food mill, discarding skins.)

Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over

medium heat, stirring constantly, until heated through. Place lemon quarter in

bottom of each bowl. Pour in soup and serve immediately.

 

Makes about 3 quarts of 10-12 servings.

 

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