Homemade Black Bean Soup
|Vegetable oil||3 Tablespoon|
|Onion||1 , finely chopped|
|Celery leaves||1 , chopped|
|Black beans||1 1⁄2 Cup (24 tbs), picked over, washed and soaked overnight|
|Vegetable broth/Chicken broth||6 Cup (96 tbs)|
|Brewers yeast||3 Tablespoon|
|Whole wheat flour||2 Tablespoon|
|Celery seeds||1 Tablespoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Hard cooked egg||1 , chopped|
|Onion||1 Cup (16 tbs), finley chopped|
1. Heat the oil in a heavy kettle and saute the onion and celery until tender. Add the drained beans and broth. Bring to a boil, cover, and simmer for 1 hour, or until the beans are tender.
2. Puree in the container of an electric blender or food processor in batches, with the salt, pepper to taste, brewer's yeast, flour, and celery seeds.
3. Return the pureed soup to the kettle and reheat, stirring, until the mixture thickens slightly. Stir in the lemon juice and sherry. If the soup is too thick, it can be thinned with more broth or water.