Black Bean Soup Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Onion | 1 , chopped | |
| 1 stalk celery and top, chopped | ||
| 1 1/2 cups black beans, soaked overnight in 1 1/2 quarts stock | ||
| Salt | 1/4 Teaspoon | |
| Nutritional yeast | 3 Tablespoon | |
| Celery seeds | 1 Tablespoon | |
| Whole wheat flour | 3 Tablespoon | |
| Soy flour | 1 Teaspoon | |
| Juice of 2 lemons | ||
| 1 or 2 hard-cooked eggs, sliced | ||
Directions
Heat oil in bottom of pot and in it lightly saute1 onion and celery.
Add beans and stock.
Cover.
Simmer for 3 hours, or until beans are tender.
Puree.
Add salt, yeast, celery seeds, flours to puree and blend well.
If too thick, add more stock.
Cook until thoroughly heated.
Add lemon juice.
Blend.
Garnish with egg slices.
Add beans and stock.
Cover.
Simmer for 3 hours, or until beans are tender.
Puree.
Add salt, yeast, celery seeds, flours to puree and blend well.
If too thick, add more stock.
Cook until thoroughly heated.
Add lemon juice.
Blend.
Garnish with egg slices.
Chef
