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Ingredientes
- 1 lb Dry black beans, rinsed and picked over
- 4 quart Chicken stock
- 1 bn celery, with leaves minced
- 1 lb Carrots, minced
- 2 lrg Onions, minced
- 1 lrg Lemon, grated zest of
- 1/4 c. Fresh lemon juice
- 1 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1 lrg Lemon, thinly sliced, then slices quartered
Direcciones
- Combine beans in large saucepan with sufficient water to cover by 1". 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 water to cover by 1".) Drain.
- Combine beans in 5 quart 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 the 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 liquid to gether in blender).
- Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over medium heat, stirring constantly, till heated through. Place a lemon quarter in bottom of each bowl. Pour in soup and serve immediately.
- Makesabout 3 qts or possibly 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 12 servings | |
| Calories 178 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 724mg | 30% |
| Potassium 987mg | 28% |
| Total Carbs 31.32g | 8% |
| Dietary Fiber 8.6g | 29% |
| Sugars 3.74g | 2% |
| Protein 12.01g | 19% |
