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Ingredientes
- 1 lb Dry black beans
- 4 quart Chicken stock
- 1 bn Celery w/ leaves, minced
- 1 lb Carrots, peeled and minced
- 2 lrg Onions, minced Grated zest of 1 large lemon
- 1/4 c. Lemon juice
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1 lrg Lemon, sliced
Direcciones
- Place beans in large saucepan. Add in sufficient 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 possibly soak beans overnight in large bowl with sufficient cool water to cover by 1 inch.) Drain. Combine beans in 5-qt Dutch oven or possibly soup kettle with chicken broth, celery, carrots, onions, and lemon zest. Bring to boil over high heat. Reduce heat to low and simmer, uncovered, till liquid is just below surface of beans and ingredients are very tender, 2 1/2 to 3 hrs. Using slotted spoon, transfer soup solids in batches to food processor and puree. Transfer puree to large bowl and add in cooking liquid. (Or possibly puree solids and liquids together in blender. Or possibly force soup through coarse sieve or possibly 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, till heated through. Place lemon quarter in bottom of each bowl. Pour in soup and serve immediately.
- Makesabout 3 qts of 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1670g | |
| Recipe makes 3 servings | |
| Calories 704 | |
| Calories from Fat 33 | 5% |
| Total Fat 3.86g | 5% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2873mg | 120% |
| Potassium 3855mg | 110% |
| Total Carbs 123.46g | 33% |
| Dietary Fiber 33.7g | 112% |
| Sugars 14.15g | 9% |
| Protein 47.73g | 76% |
