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Black Bean Soup Recipe
Serves 6
Ingredients: 3 cup black beans, sorted and rinsed
6 cup water
7 cup stock
1 can tomatoes, including liquid, cut in pieces
2 cup celery, chopped
1 carrot, large, chopped
1 onion, large, chopped
4 garlic cloves, large, minced
2 bay leaves
1 tsp basil
1 tsp oregano
1/2 tsp marjoram
1 1/2 tbsp lemon juice
5 1/2 tbsp sherry
Instructions: 1. Soak the black beans in the 6 cups of water overnight in a large pot.
2. Drain the water and refill soup pot with the 7 cups of chicken broth (you can also use vegetable broth), then add 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 and cook for 2 to 2 1/2 hours until beans are soft.
3. Salt and pepper to taste.
5. Remove the bay leaves and blend soup in food processor or blender.
6. Return to soup pot and reheat and serve garnishing each bowl with 1/2 to 1 tbsp of nonfat sour cream and 1/2 teaspoon chives or green onion tops.
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