Black Bean Soup

Firstly, I would like to apologize to my faithful readers (all 7 of you), these grad school finals have kept me from my beloved kitchen.  My other love, the mountains, has also been pulling strongly.  Not to worry, only one more final to go, then 3 weeks of holiday cheer.  Get ready for some marginally healthy baked goods!

Last week I did use some procrastination steam to make a lovely black bean soup. Soup is wonderful for busy and frugal types: it takes minimal prep time, it freezes well, and its cheap.  This soup is hearty and healthy, and it tastes good. It is adapted from a recipe in The New Laurel's Kitchen, which I recently acquired for $.97 (plus $2.95 shipping), and is a great resource for any aspiring vegetarian cook.

This makes about 9 cups or about 6 servings, I would recommend doubling it if you have a seemingly bottomless significant other and want some leftovers for freezing.

Black Bean Soup

Adapted from the New Laurel's Kitchen

•          1 ½ cups black beans (dried)
•          4 cups water
•          2 cups vegetable stock
•          ½ onion, diced
•          2 tablespoons olive oil
•          2 large cloves garlic
•          2 stalks celery
•          2-3 small red potatoes
•          1 carrot
•          1 bay leaf
•          1 ½ teaspoons oregano
•          ½ teaspoon chili powder
•          1-2 teaspoons cumin
•          1 teaspoon salt
•          Black pepper
•          1 lemon, juiced

1.       Rinse the beans and place in large pot along with water and vegetable stock, 

       cover loosely and bring to a boil then reduce to simmer, stirring occasionally.

2.       After about 1 ½ hours, sauté onion, garlic, and celery in oil until soft.  Add to beans. 

3.       Wash potatoes well, and chop along with carrots into small pieces, add to beans along with all the seasonings. 

4.       Allow to simmer another 1- 1 ½ hours, or until beans are soft.

5.       Stir in lemon juice

6.       Puree ½ of the soup to thicken the broth.

7.       Remove the bay leaf and serve.