Wednesday, October 8, 2008

Black Bean Soup

This soup is awesome, it is thick and yummy and freezes very well. I got this recipe from my friend Jennifer who put it in the church cookbook.-Sarah

3 cups cooked black beans
3 T. oil
1 medium onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 carrot, chopped
2 cups chicken broth
lemon juice to taste

-In a large skillet heat oil, add veggies, saute till almost tender.
-Add beans to veggies. Add broth to pan, cover and simmer till all is tender tender. Remove from heat and cool slightly.
-Puree soup in blender in batches.  (After it is pureed you can use a food mill to strain any skins off.- I don't think it is necessary but you can if you want)
-Return to pan, add lemon juice.

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