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Name: Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Potato; 1 1/2 c Black beans; 1/8 ts Pepper; 2 tb Vegetable oil; 1 Carrot; 1 ts Oregano; 2 ts Salt; 1/4 ts Savory; 2 lg Garlic; 2 Stalks celery; 2 Lemons; 1 Bay leaf; 1 Onion; 6 c Water

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INGREDIENTS

1 Potato
1 1/2 c Black beans
1/8 ts Pepper
2 tb Vegetable oil
1 Carrot
1 ts Oregano
2 ts Salt
1/4 ts Savory
2 lg Garlic
2 Stalks celery
2 Lemons
1 Bay leaf
1 Onion
6 c Water

INSTRUCTIONS

Wash the beans and put them in a saucepan along with the water. Cover loosely, bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender. Meantime, chop the onion and saute in the oil with garlic until soft. Crush the garlic. Chop the celery, including the leaves. Dice potato and carrot or grate on large grater. Add celery, potato, and carrot to onion and heat for several minutes, stirring all the while. Add the vegetables to the beans, along with the seasonings, in the last hour of their cooking. Bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done. Puree half or all the soup if you want a thick, hearty broth. Juice one lemon and slice the other. Stir in juice and add slices just before serving. Makes about 9 cups, to serve 6. Recipe by: The New Laurels Kitchen

NOTES

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Black Bean Soup

1 Potato
1 1/2 c Black beans
1/8 ts Pepper
2 tb Vegetable oil
1 Carrot
1 ts Oregano
2 ts Salt
1/4 ts Savory
2 lg Garlic
2 Stalks celery
2 Lemons
1 Bay leaf
1 Onion
6 c Water

Wash the beans and put them in a saucepan along with the water. Cover  loosely, bring to a boil, and simmer for 2 1/2 hours or so, until  beans are quite tender. Meantime, chop the onion and saute in the oil  with garlic until soft. Crush the garlic. Chop the celery, including  the leaves. Dice potato and carrot or grate on large grater. Add  celery, potato, and carrot to onion and heat for several minutes,  stirring all the while. Add the vegetables to the beans, along with  the seasonings, in the last hour of their cooking. Bring the soup to  a boil and lower the heat to simmer until the beans and vegetables  are done. Puree half or all the soup if you want a thick, hearty  broth. Juice one lemon and slice the other. Stir in juice and add  slices just before serving. Makes about 9 cups, to serve 6.    Recipe by: The New Laurels Kitchen

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Nutrition

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Serving Size: 1 Serving (297g)
Recipe Makes: 6 servings

Calories: 160
Calories from Fat: 33 (21%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 26.5mg		1 %
Potassium 528.8mg		14 %
Total Carbohydrate 28g		8 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 19.8g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 160

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