Black Bean Gazpacho vegan

From: Sarah Gross -www.fatfree.com

6 Points Per Serving*

These recipe is adapted from the March 1993 issue of Vegetarian Times Magazine.

2 cups dried black beans, sorted and rinsed

6 cups richly flavored veggie broth

2 large onions, finely chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

1 tablespoon lemon juice

Optional garnishes:

chopped cucumber

chives

bell peppers

tomatoes

croutons

thin lemon slices

Do the soaking thing with the beans (1 hour after boiling or overnight, whichever you and your intestines prefer). Drain and rinse well. Place beans in a saucepan with stock, onion, celery, carrots, and lemon juice. Bring to a boil, then simmer slowly, partially covered for 2 hours. Puree veggies and beans with the liquid. Reheat to a simmer or chill. Taste and adjust seasoning. Add a little more stock if it's too thick. Ladle into wide bowls and serve garnishes separately in smaller bowls.

Serves 6.

kwvegan vegan

* Mastercook says this is Cal 404, TF 6gm, Fiber 14 which comes out to 6 points.