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Black Bean Soup

3 cups black beans, sorted and rinsed
6 cups water
7 cups stock
1 can tomatoes, including liquid cut in pieces
2 cups chopped celery
1 carrot, large chopped
1 onion, large chopped
4 garlic cloves, minced
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon marjoram
1 1/2 tablespoons lemon juice
5 1/2 tablespoons sherry

Soak the black beans in the 6 cups of water overnight in a large
pot. Drain the soaking water and refill soup pot with the 7 cups
of fat free chicken broth (you can also use vegetable broth) the
add and cook for 2-2 1/2 hours until beans are soft the tomatoes,
celery, carrot, onion, garlic, bay leaves, oregano, basil, marjoram
then add the lemon juice, sherry and apple cider vinegar to taste
for a sharper flavor. Salt and pepper to taste. Add the tomatoes
after the beans are soft. Then remove the bay leaves and blend soup
in food processor or blender. Return to soup pot and reheat and
serve garnishing each bowl with 1/2- 1 Tbsp of nonfat sour cream
and 1/2 teaspoon chives or green onion tops.

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