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Black Bean Soup (Vegan) Recipe

by Global Cookbook

Ingredients

3 c. Black beans, sorted and rins 6 c. Water 7 c. [stock] 1 can Tomatoes, including liquid Cut in pcs 2 c. Minced celery 1 x Carrot, large minced 1 x Onion, large minced

4 x Garlic cloves, large minutes 2 x Bay leaves 1 tsp Basil 1 tsp Oregano 1/2 tsp Marjoram 1 1/2 Tbsp. Lemon juice 5 1/2 Tbsp. Sherry

Directions

1. Soak the black beans in the 6 c. of water overnight in a large pot. Drain the soaking water and refill soup pot with the 7 c. of ff chicken broth(you can also use vegetable broth) the add in and cook for 2-2 1/2 hrs till beans are soft the tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil, marjoram then add in 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 which I would add in the tomatoes after the beans were soft. Then remove the bay leaves and blend soup in food processor or possibly blender. Return to soup pot and reheat and serve garnishing each bowl with 1/2- 1 Tablespoons of nonfat lowfat sour cream & 1/2 tsp. chives or possibly green onion tops. Nutrition (per serving): 226 calories, Total Fat 2 g (10% of

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