Recipe - Black Bean Soup (Vegan)

3 cup Black beans; sorted and rins
6 cup Water
7 cup [stock]
1 cn Tomatoes; including liquid
Cut in pieces
2 cup Chopped celery
1 Carrot; large chopped
1 Onion; large chopped
4 Garlic cloves; large min
2 Bay leaves
1 teaspoon Basil
1 teaspoon Oregano
One half teaspoon Marjoram
1 One half tablespoon Lemon juice
5 One half tablespoon Sherry

Soak the black beans in the 6 cups of water overnight in a large pot. Drain
the soaking water and refill soup pot with the 7 cups of ff chicken
broth(you can also use vegetable broth) the add and cook for 22 One half hours
until beans are soft the tomatoes, celery, carrot, onion, garlic, bay
leaves, oregano, basil, marjoram then add the lemon juice, sherry and apple
cider vinegar to taste for a sharper flavor. Salt & pepper to taste. Now I
have not tried this yet but I think that I would add the tomatoes after the
beans were soft. Then remove the bay leaves and blend soup in food
processor or blender. Return to soup pot and reheat and serve garnishing
each bowl with One half 1 T of nonfat sour cream & One half teaspoon chives or green
onion tops. Nutrition (per serving): 226 calories, Total Fat 2 g (10% of
calories) Source: Simply Vegetarian! Page(s): 30, Date Published: 1989
Crystal Clarity Publishers 14618 Tyler Foote Rd. Nevada City, Ca 95959
:

D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip