Cauliflower Soup

• 1/2 c. onion
• 2 Tbsp. oil
• 1 c. chopped celery
• 1 carrot, shredded
• 1 small head cauliflower, cut up
• 1 Tbsp. parsley
• 6 c. chicken broth
• 1 small bay leaf
• 1 tsp. tarragon
• 1/2 tsp. pepper
• 1/4 c. butter
• 3/4 c. flour
• 2 c. milk
• 1 c. half and half
• 2 tsp. salt
• 1 c. sour cream
• 1 (16 oz.) pkg. dried black beans
• 4 (16 oz.) cans fat-free reduced sodium chicken broth
• 2 Tbsp. butter
• 2 large celery stalks, finely chopped
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 1/2 Tbsp. all-purpose flour
• 1 bay leaf
• 2 to 3 dried red chili peppers
• fresh ground black pepper mix to taste
• Tabasco sauce to taste
• salt to taste

1. Wash the beans.
2. Place in a large pot and cold water to cover. Let soak overnight.
3. Or, boil the beans in 6 to 8 cups of water with a dash of baking soda for 2 minutes, then set aside for 1 hour.

onion, oil, celery, carrot, cauliflower, parsley, chicken broth, bay leaf, tarragon, pepper, butter, flour, milk, salt, sour cream, black beans, chicken broth, butter, celery stalks, onions, garlic, flour, bay leaf, red chili peppers, fresh ground black pepper, tabasco sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650492 (may not work)