Black Bean Soup

8 servings

A wintertime favorite, the flavor is unique and wonderful. Black beans invariably seem to have a few stones mixed in, so sort through them well while rinsing.

• 2 cups dried black beans
• 6 cups water
• 2 whole bay leaves
• 2 Tablespoons Vegetable Broth
• 1 cup onion, chopped (2 onions)
• 4 cloves minced garlic
• 2 cups celery with leaves,
     chopped (3 stalks)
• 1 cup carrot, diced (1 large)
• 1/2 teaspoon cumin seeds
• 1 teaspoon dried basil
• 1/4 teaspoon celery seed
• 1 dash cayenne pepper
• 1/4 cup fresh parsley, chopped
• 1 fresh lemon, juiced
• 1 teaspoon salt
•    nonfat sour cream, for garnish

Wash the beans. Combine with the water and soak 6 to 8 hours. (I throw away the soaking water and start cooking with a fresh 6 cups of water),

Cook beans in a 3-qt pot on medium heat, covered, until soft (about 1 1/2 to 2 hours or 30 minutes in a pressure cooker). Pour 2/3 of the beans into a blender and puree. Return to heat, add bay leaves, and simmer uncovered, stirring occasionally.

Heat the broth in a large non-stick skillet and saute onion, garlic, celery, carrot, cumin, basil, celery seed, and cayenne until vegetables are tender (10 to 15 minutes). Add to the beans, along with the parsley, lemon juice, and salt. Add 1 cup or more water to thin the soup to a desirable consistency. Cook another 1/2 hour, stirring occasionally.

Serve topped with a dollop of sour cream

Bon appetit!