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Name: Bountiful Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 4 qt Chicken Stock; 1 lb Dried black beans; 1 bn Celery w/ leaves, chopped; 1/4 ts Black pepper; 1 lg Lemon, sliced; 2 lg Onions, chopped; 1 ts Salt; 1 lb Carrots, peeled and chopped; Grated zest of 1 large lemon; 1/4 c Lemon juice

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INGREDIENTS

4 qt Chicken Stock
1 lb Dried black beans
1 bn Celery w/ leaves, chopped
1/4 ts Black pepper
1 lg Lemon, sliced
2 lg Onions, chopped
1 ts Salt
1 lb Carrots, peeled and chopped
Grated zest of 1 large lemon
1/4 c Lemon juice

INSTRUCTIONS

Place beans in large saucepan. Add enough water to cover beans by 1 inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover tightly and let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and lemon zest. Bring to boil over high heat. Reduce heat to low and simmer, uncovered, until liquid is just below surface of beans and ingredients are very tender, 2 1/2 to 3 hours. Using slotted spoon, transfer soup solids in batches to food processor and puree. Transfer puree to large bowl and add cooking liquid. (Or puree solids and liquids together in blender. Or force soup through coarse sieve or pass it through food mill, discarding skins.) Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over medium heat, stirring constantly, until heated through. Place lemon quarter in bottom of each bowl. Pour in soup and serve immediately. Makes about 3 quarts of 10-12 servings.

NOTES

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Bountiful Black Bean Soup

4 qt Chicken Stock
1 lb Dried black beans
1 bn Celery w/ leaves, chopped
1/4 ts Black pepper
1 lg Lemon, sliced
2 lg Onions, chopped
1 ts Salt
1 lb Carrots, peeled and chopped
 Grated zest of 1 large lemon
1/4 c Lemon juice

Place beans in large saucepan. Add enough water to cover beans by 1 inch.  Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover  tightly and let stand 1 hour. (Or soak beans overnight in large bowl with  enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart  Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and  lemon zest. Bring to boil over high heat. Reduce heat to low and simmer,  uncovered, until liquid is just below surface of beans and ingredients are  very tender, 2 1/2 to 3 hours. Using slotted spoon, transfer soup solids in  batches to food processor and puree. Transfer puree to large bowl and add  cooking liquid. (Or puree solids and liquids together in blender. Or force  soup through coarse sieve or pass it through food mill, discarding skins.)  Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook  over medium heat, stirring constantly, until heated through. Place lemon  quarter in bottom of each bowl. Pour in soup and serve immediately. Makes  about 3 quarts of 10-12 servings.

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Nutrition

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Serving Size: 1 Serving (2903g)
Recipe Makes: 3 Servings

Calories: 1134
Calories from Fat: 284 (25%)

Amt Per Serving		% DV

	Total Fat 31.6g	42 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 15g
	Polyunsanturated Fat 5.8g
Cholesterol 76.8mg		24 %
Sodium 3663.7mg		126 %
Potassium 3295.9mg		87 %
Total Carbohydrate 130.7g		38 %
	Dietary Fiber 13.7g	55 %
	Sugars, other 117g
Protein 78.1g		112 %
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: 1134

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