Black Bean SoupOctober 2, 2008 | Sara Thyr, N.D. & South Beach
- 1 1/2 cups dried black beans
- 6 cups water of veggie stock
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 rib celery, with leaves, chopped ground black pepper
- 1 teaspoon celery seeds juice of 1 1/2 lemons
- 1 lemon, sliced paper thin, for garnish
Place the beans in a large bowl and cover with the water. add more water if necessary to cover the beans. Soak overnight. Drain the beans and add 6 cups of fresh water or stock to the bowl.
Heat the oil in a large heavy-bottomed pot over medium heat. Add the onion, garlic and celery and cook, stirring occasionally, for 5 minutes, or until tender. Add the beans and water and bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours, or until the beans are tender.
Remove half of the beans to a food processor or put in a bowl and use an immersion blender - add liquid from the soup to cover. Add the black pepper to taste and the celery seeds. Return the pureed beans to the pot and heat, stirring, until the soup thickens. Stir in the lemon juice.
Ladle into 6 serving bowls, and garnish with the sliced lemon and celery leaves.
Makes 6 servings
Per serving: 230 calories; 5 g fat, 1 g sat fat; 11 g protein; 35 g carbohydrates; 8 g dietary fiber, 0 mg cholesterol; 15 mg sodium.