*  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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