Black Bean Soup

• 1 lb. dried black beans, rinsed, sorted
• 4 qt. chicken broth
• 1 bunch celery w/ leaves, chopped
• 1 lb. carrots, choppd
• 2 large onions, chopped
• Grated zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 lemon, thinly sliced, then quartered

1. Cover beans w/ enough water to fill over 1". Bring to boil over high heat. Boil 1 minute. Remove from heat, cover & let stand 1 hr. Alt: soak beans overnight covered by 1" water.
2. Drain.
3. Combine beans w/ chicken broth, celery, carrots, onions & lemon zest. Bring to boil over high heat. Reduce to low. Simmer uncovered until liquid drops below surface and ingredients are tender, 2 1/2 to 3 hrs.
4. Puree. then add cooking liquid back.
5. Stir in lemon juice, salt & pepper. Cook over medium heat until heated.
6. Place lemon slice in bottom of bowl, ladle soup over and serve.

black beans, chicken broth, celery w, carrots, onions, lemon, lemon juice, salt, ground pepper, lemon

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-50052619 (may not work)