Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried black beans
4 qt Chicken stock
1 bn Celery w/ leaves, chopped
1 lb Carrots, peeled and chopped
2 lg Onions, chopped
Grated zest of 1 large lemon
1/4 c Lemon juice
1 ts Salt
1/4 ts Black pepper
1 lg Lemon, sliced

Place beans in large saucepan. Add enough water to cover beans by 1
inch. Bring to boil over high heat. Boil 1 minute. Remove pan from
heat; cover tightly and let stand 1 hour. (Or soak beans overnight in
large bowl with enough cold water to cover by 1 inch.) Drain. Combine
beans in 5-quart Dutch oven or soup kettle with chicken broth,
celery, carrots, onions, and lemon zest. Bring to boil over high
heat. Reduce heat to low and simmer, uncovered, until liquid is just
below surface of beans and ingredients are very tender, 2 1/2 to 3
hours. Using slotted spoon, transfer soup solids in batches to food
processor and puree. Transfer puree to large bowl and add cooking
liquid. (Or puree solids and liquids together in blender. Or force
soup through coarse sieve or pass it through food mill, discarding
skins.) Return soup to Dutch oven. Stir in lemon juice, salt and
pepper and cook over medium heat, stirring constantly, until heated
through. Place lemon quarter in bottom of each bowl. Pour in soup and
serve immediately. Makes about
3 quarts of 10-12 servings.

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