Black Bean Soup

• 1 1/2 c. black turtle beans
• 1 1/2 qt. water or vegetable stock
• 2 Tbsp. oil
• 1 carrot
• 1 onion
• 1 potato
• 2 stalks celery
• 1 bay leaf
• 1 tsp. oregano
• 1/4 tsp. savory
• 2 tsp. salt
• 1/8 tsp. pepper
• juice of 1 lemon
• 1/2 lemon, thinly sliced

1. Wash the turtle beans and put them in a saucepan along with the stock and 2 tablespoons of oil.
2. Cover tightly.
3. Bring to a boil and simmer for 2 1/2 hours or until beans are quite tender. Chop the onions and saute in the remaining oil until soft.
4. Chop the celery, including the leaves.
5. Grate potato and carrot on a large grater.
6. Add celery, potato and carrot to onion and cook over medium heat several minutes, stirring constantly.
7. In the last hour of cooking, add the vegetables and seasonings to the beans.
8. Bring soup to boil.
9. Lower heat and simmer until beans and vegetables are done.
10. Add lemon juice and lemon slices when soup has finished cooking.
11. Makes about 9 cups.

black turtle beans, water, oil, carrot, onion, potato, stalks celery, bay leaf, oregano, salt, pepper, lemon, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230448 (may not work)