Bountiful Black Bean Soup
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Bountiful Black Bean Soup
  Beans    Soups  
Last updated 6/12/2012 1:09:51 AM. Recipe ID 36915. Report a problem with this recipe.
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      Title: Bountiful black bean soup
 Categories: Ethnic, Soups/stews, Beans
      Yield: 3 Servings
 
      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 ts 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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Recipe ID 36915 (Apr 03, 2005)

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