| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg08 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Black beans |
| 6 |
c |
Water |
| 1 |
|
Onion |
| 2 |
tb |
Oil |
| 2 |
lg |
Garlic cloves |
| 2 |
|
Stalks celery |
| 1 |
|
Potato |
| 1 |
|
Carrot |
| 1 |
|
Bay leaf |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Savory |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Lemons |
INSTRUCTIONS
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.
Recipe by: The New Laurel's Kitchen
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