Black bean soup - c. bailey's
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Black bean soup - c. bailey's
  Beans    Soups  
Last updated 6/12/2012 1:08:57 AM. Recipe ID 35680. Report a problem with this recipe.
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      Title: Black bean soup - c. bailey's
 Categories: Soup
      Yield: 12 Servings
 
      1 lb Dried black beans; rinsed
           -and picked over
      4 qt Chicken stock
      1    Bunch celery; with leaves
           -chopped
      1 lb Carrots; chopped
      2 lg Onions; chopped
      1 lg Lemon; grated zest of
    1/4 c  Fresh lemon juice
      1 ts Salt
    1/4 ts Freshly ground pepper
      1 lg Lemon; thinly sliced,
           -then slices quartered
 
   Combine beans in large saucepan 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 water to cover by 1".) Drain.
  
   Combine beans in 5 qt 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
  the 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 liquid to gether in blender).
  
   Return soup to Dutch oven. Stir in lemon juice, salt and pepper and
  cook over medium heat, stirring constantly, until heated through.
  Place a lemon quarter in bottom of each bowl. Pour in soup and serve
  immediately. Makes about 3 quarts or 10 to 12 servings.
  
  MDS@SIMBA.MONENG.MEI.COM
  
  (MARK SCHEFFLER)
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35680 (Apr 03, 2005)

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