Black Bean Soup(Vegan)

* Exported from MasterCook *

BLACK BEAN SOUP (VEGAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beans
Prodigy Dec.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Black beans -- sorted and rins
6 c Water
7 c [stock]
1 cn Tomatoes -- including liquid
Cut in pieces
2 c Chopped celery
1 Carrot -- large chopped
1 Onion -- large chopped
4 Garlic cloves -- large min
2 Bay leaves
1 t Basil
1 t Oregano
1/2 ts Marjoram
1 1/2 tb Lemon juice
5 1/2 tb Sherry

Soak the black beans in the 6 cups of water overnight
in a large pot. Drain the soaking water and refill
soup pot with the 7 cups of ff chicken broth(you can
also use vegetable broth) the add and cook for 2-2 1/2
hours until beans are soft the tomatoes, celery,
carrot, onion, garlic, bay leaves, oregano, basil,
marjoram then add the lemon juice, sherry and apple
cider vinegar to taste for a sharper flavor. Salt &
pepper to taste. Now I have not tried this yet but I
think that I would add the tomatoes after the beans
were soft. Then remove the bay leaves and blend soup
in food processor or blender. Return to soup pot and
reheat and serve garnishing each bowl with 1/2- 1 T of
nonfat sour cream & 1/2 teaspoon chives or green onion
tops. Nutrition (per serving): 226 calories, Total Fat
2 g (10% of calories) Source: Simply Vegetarian!
Page(s): 30, Date Published: 1989 Crystal Clarity
Publishers 14618 Tyler Foote Rd. Nevada City, Ca 95959
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á



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