2 cups dry Black Beans
6 cups vegetable stock
2 onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 tablespoon lemon juice
Optional garnishes: chopped cucumbers, minced chives, diced bell
peppers, diced tomatoes, toasted croutons, and sliced lemon
Place soaked and drained beans in a saucepan. Add stock, onions, celery, carrots, and lemon juice. Bring to a boil. Simmer slowly partially covered for 2 hours. Purée the entire mixture. Reheat soup to a simmer, or chill soup thoroughly if serving cold. Taste and adjust seasoning. Add more stock if purée is too thick. Ladle into bowls and serve garnishes separately.
Servings per recipe: 10
Serving size: 1 cup
Sodium: 375mg (715mg using canned beans)
1 lean meat
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.