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 - 2006-02-08: Recipe of the Day

 
Bountiful Black Bean Soup Recipe
1 pound dried black beans, rinsed & picked over
4 quarts chicken broth
1 bunch celery with leaves, choppped
1 pound carrots, chopped
2 large onions, chopped
Grated zest of 1 large lemon
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 large lemon, thinly sliced, then quartered

In large saucepan, combine beans with enough water to cover by 1"; 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".) Drain beans.

In 5 quart Dutch over or soup kettle, combine drained beans, chicken broth, celery, carrots, onions & lemon zest. (The lemon taste was too much for dh, so after a few tries of the recipe I've started leaving the lemon zest out and it is perfect for him.) Bring to boil over high heat; reduce heat to low, simmer, uncovered, until liquid is just below surface of beans & 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. Add cooking liquid. (Or puree solids and liquid together in blender. You may also force soup through coarse sieve or pass it through a food mill. Discard skins left in sieve or mill.) (I don't have a food processor so I usually do it in the blender.)

Return soup to Dutch oven; stir in lemon juice, salt & pepper. cook over medium heat, stirring constantly, until heated through. Place 1 quartered lemon slice in bottom of each bowl; ladle in soup & serve immediately.

From: "Kwanzaa: An African-American Celebration of Culture & Cooking" (Morrow)

Warning: Looks like mud, tastes divine! LOL!




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