Bountiful Black Bean Soup

* Exported from MasterCook *

BOUNTIFUL BLACK BEAN SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Ethnic Soups/stews
Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dried black beans
4 qt Chicken stock
1 bn Celery w/ leaves, chopped
1 lb Carrots, peeled and chopped
2 lg Onions, chopped
Grated zest of 1 large lemon
1/4 c Lemon juice
1 t Salt
1/4 ts Black pepper
1 lg 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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