Classic Black Bean Soup
1 3/4 cups black beans, soaked overnight
12 cups water
2 teaspoons olive oil
1 1/2 cups onion, diced
2 teaspoons garlic, minced
1/2 cup green onion, diced
3/4 cup carrot, diced
3/4 cup red bell pepper, diced
2 teaspoons ground sage
1 bay leaf
1 teaspoon ground rock salt or salt-free seasoning
2 teaspoons powdered vegetable broth (1 veg. bouillon)
dash freshly ground pepper, to taste
Discard soaking water from beans. Beans will have swollen to much
more than 1 3/4 cups, so do not remeasure the soaked beans.
In large, heavy bottomed soup pot, heat olive oil or water and
onion, garlic, green onion, carrot, and red pepper. Add sage and
bay leaf and saute for several minutes or until onions begin to
wilt. Add soaked and drained beans and fresh water. Bring to a boil
and skim off any scum that may form on the top.
Reduce cooking temperature to low, cover soup and allow to cook
for 3 hours, stirring occasionally and taking care that heat is
low enough so that beans do not stick.
At end of cooking time, uncover and allow soup to continue cooking
as you stir in salt, if desired, powdered vegetable broth and fresh
pepper to taste. Discard bay leaf. Use hand blender to puree soup
to desired consistency, breaking down only about half the beans,
or transfer half the soup to a blender, puree and return to soup
pot. Adjust seasonings.