BLACK BEAN SOUP
Prep time: 30 minutes Cooking time: 3 to 4 hours Serves 6 to 8
Ingredients:
3 Tbs. Olive Oil
1 onion finely chopped
1 rib celery with leaves, chopped
1 ½ cups black beans, picked
over and washed
6 cups vegetable broth, chicken
broth, or beef broth
½ tsp sea salt
Freshly ground black pepper to taste
3 Tbs. Brewer’s yeast
2 Tbs. Whole wheat, rice or tapioca flour
1 Tbs. Celery seeds
½ cup lemon juice
Dry sherry to taste (optional)
Lemon slices
1 hard-cooked egg, chopped
Instructions: Heat the oil in a heavy kettle and sauté the onion and celery in it until tender. Add beans and broth. Bring to a boil, cover, and simmer three hours or until beans are tender.Puree in an electric blender, in batches, with the salt, pepper, brewer’s yeast, flour, and celery seeds.Return pureed soup to the kettle and reheat, stirring until mixture thickens slightly. Stir in the lemon juice and sherry. If the consistency is too thick, it can be adjusted with more broth, or water. Serve in bowls, topped with lemon slices and chopped egg.