Black Bean Soup Recipie

I'm printing out copies of the recipie and bringing them (along with the soup of course) to Liz's tomorrow, but figured I'd post it here, too.  For the batch for Liz's I used mushroom stock to keep it totally vegetarian as some people who come to the class are vegetarians.  I personally prefer the chicken stock, but the mushroom was definately good.

Black Bean Soup Zaragozana Restaurant, Old San Juan, Puerto Rico   Recipe from: Burt Wolf’s Book, “Eating Well"  

Makes 12 (1 cup)  servings  

1 pound dried black beans
10-12 cups chicken (or mushroom or vegetable) stock
4 TB butter 2 ribs celery, finely chopped
2 medium onions, finely chopped (or one large)
1 clove garlic, crushed
1½ TB all-purpose flour
1 bay leaf
Freshly ground black pepper
Salt  

1. Sort (make sure there are no stones or other debris in beans) and wash the beans. Place in a large pot and add cold water to cover. Let soak overnight, or boil the beans in 6 to 8 cups of ho****er for 2 minutes, then set aside for 1 hour.

2. Drain the beans and place them in a large pot. Add 10 cups of stock and bring to a boil. Reduce the heat to low, and simmer for 1½ hours, adding more water if necessary.

3. In another pot, melt the butter over moderate heat. Add the celery, onions, and garlic and sauté until softened, but not browned, 8 to 10 minutes.

4. Stir in the flour and cook, stirring constantly, for 1 minute.

5. Stir the vegetable mixture into the beans. Add the bay leaf and pepper to taste. Cover and simmer, stirring occasionally, over low heat for 2 to 3 hours. Chec****asionally, and add water if the beans are not completely covered with liquid.

6. Remove and discard the bay leaf. Add salt to taste. Puree the soup through a food mill, food processor, or blender until smooth.   For added texture, leave some beans whole. Add more stoc****il consistency desired is reached. (I used all 12 cups)

Serve with chopped onion, chopped scallion, chopped tomato, rice, or greek yogurt.   Nutritional info: Calories: 113, Protein: 5.7gm, Fat: 4.1gm, Carbs: 13.1, Fiber: 3.8gm, Sugars: 2gm, Potassium 201mg, Sodium: 592mg (use reduced sodium stock to reduce this number)  (as calculated by sparkpeople.com  Some of the ingredients I used were not listed specifically so it might be off a little bit)  

And "Mikey" even likes it !lol

You'll be happy to know the aliens have returned brian to me.

As I was telling my mom (who gave me the recipie) that brian likes it, he interjected "I said I DIDN'T NOT like it.  I would eat it, but goodness knows I wouldn't walk around going "are you going to make that black bean soup again, I could really go for some" " as he sarcastically jumped up and down like a child.

Now THERE'S my husband!

ahh yes... that's him! lol

I copied this! Sounds delicious.Thanks

Glad I have bowls to bring tomorrow!!!