Black Bean Soup (Vegan)

Recipe Ingredients

3 cups	480g / 16oz	Black beans - sorted and rinsed
6 cups	1422ml	Water
7 cups	1659ml	[stock]
1		Tomatoes - including liquid
		Cut in pieces
2 cups	220g / 7.8oz	Chopped celery
1		Carrot - large chopped
1		Onion - large chopped
4		Garlic cloves - large min
2		Bay leaves
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Marjoram
1 1/2 tablespoons	22ml	Lemon juice
5 1/2 tablespoons	82ml	Sherry

Recipe Instructions

Soak the black beans in the 6 cups of water overnight in a large pot.

Drain the soaking water and refill soup pot with the 7 cups of ff chicken broth(you can also use vegetable broth) the add and cook for 2-2 1/2 hours until beans are soft the tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil, marjoram then add the lemon juice, sherry and apple cider vinegar to taste for a sharper flavor.

Salt and pepper to taste. Now I have not tried this yet but I think that I would add the tomatoes after the beans were soft.

Then remove the bay leaves and blend soup in food processor or blender.

Return to soup pot and reheat and serve garnishing each bowl with 1/2- 1 T of nonfat sour cream and 1/2 teaspoon chives or green onion tops.

Source:
Simply Vegetarian! Page(s): 30, Date Published: 1989 Crystal Clarity Publishers 14618 Tyler Foote Rd. Nevada City, Ca 95959 :

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