Black Bean Soup C. Bailey's Recipe

• 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

1. Combine beans in large saucepan with sufficient water to cover by 1".
2. Bring to boil over high heat.
3. Boil 1 minute.
4. Remove pan from heat, cover tightly and let stand 1 hour.
5. (Or possibly soak beans overnight in large bowl with sufficient water to cover by 1".)
6. Drain.
7. Combine beans in 5 quart Dutch oven or possibly soup kettle with chicken broth, celery, carrots, onions and lemon zest.
8. Bring to boil over high heat.
9. 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.
10. Using slotted spoon, transfer soup solids in batches to food processor and puree.
11. Transfer puree to large bowl and add in cooking liquid (or possibly puree solids and liquid to gether in blender).
12. Return soup to Dutch oven.
13. Stir in lemon juice, salt and pepper and cook over medium heat, stirring constantly, till heated through.
14. Place a lemon quarter in bottom of each bowl.
15. Pour in soup and serve immediately.
16. Makesabout 3 qts or possibly 10 to 12 servings.

black beans, chicken, celery, carrots, onions, lemon, lemon juice, salt, freshly grnd pepper, lemon

Taken from cookeatshare.com/recipes/black-bean-soup-c-bailey-s-85540 (may not work)