Bountiful Black Bean Soup
1 pound dried black beans rinsed and picked over
4 quarts chicken broth
1 bunch celery with leaves, chopped
1 pound carrot chopped
2 larges onion chopped
grated zest of 1 large lemon
1/4 cup lemon juice
1 tsp salt
1/4 tsp black pepper
large lemon thinly sliced then quartered
Soak beans over night in large bowl with enough cold water to cover by 1 inch. Drain and rinse
beans.
In a 5 qt Dutch oven or soup kettle, combine the dried beans, chicken broth, celery, carrots, onions
and lemon zest. Bring to a boil over high heat; reduce heat to low, simmer, uncovered until liquid is
just below the surface of the beans and ingredients are very tender 2 1/2 to 3 hours.
Transfer soup to a blender and puree. Return to Dutch oven, stir in lemon juice (good without), salt
and pepper. Cook over medium heat, stirring constantly, until heated through.
Serve immediately.
Submitted by Marguerite and Sandi C.
Soups & Sandwiches
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