laurel's black bean soup

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* Exported from MasterCook *

 

Black Bean Soup

 

Recipe By :Laurel Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Beans Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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.

 

Source:

" The New Laurel's Kitchen (1986), Laurel Robertson (Carol Flinders, &

Brian Ruppenthal) "

Yield:

" 9 cups "

 

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Per serving: 242 Calories (kcal); 5g Total Fat; (19% calories from fat); 12g

Protein; 40g Carbohydrate; 0mg Cholesterol; 738mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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