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Black Bean Soup
Laurel's KItchen ---sent in by Alison
Earthy, comforting, with a nice lift from the lemon juice that's added at the very end, when the soup no longer boils. The oregano provides depth, and this soup is especially nice with your favorite olive oil drizzled over the top.---Alison
350 ml 1 & 1/2 cups black beans
1 & 1/2 quarts water or stock
30 ml2 tablespoons oil
1 onion, chopped
1 carrot, grated
1 potato, grated
2 stalks celery, including leaves, chopped
1 bay leaf
pinch of garlic powder (optional)
5 ml1 teaspoon oregano
1 ml1/4 teaspoon savory
10 ml2 teaspoons salt
1 ml1/8 tsp. pepper
juice of one lemon
1/2 lemon, thinly sliced
Cook beans in the water or stock 'til tender (about 2 hours; less if you soak the beans overnight.)
Sauté onion in oil until it's soft. Then add potato, carrot and celery and sauté several minutes, stirring.
Add vegetables and seasonings to the beans in their last hour of cooking. Include garlic if desired. Simmer until done. Add the lemon juice after removing soup from heat. Garnish with lemon slices.
I often don't include the potato, as I find I do better without much starch. Instead, I have my basic sweet potato on the side.----Alison
I think one cup dry beans makes 3 cups cooked---so if you start with cooked beans you will need about 4 & 1/2 cups. Cook for a shorter time, of course.--Eve