Black Bean Soup
|Onion||1 , chopped|
|Celery and top||1 , chopped|
|Black beans||1 1⁄2 Cup (24 tbs), soaked overnight in 1.5 quarts stock|
|Stock||1 1⁄2 Quart (For Soaking Beans)|
|Nutritional yeast||3 Tablespoon|
|Celery seeds||1 Tablespoon, ground|
|Whole wheat flour||3 Tablespoon|
|Soy flour||1 Teaspoon|
|Hard-cooked eggs||2 , sliced|
Heat oil in bottom of pot and in it lightly saute1 onion and celery.
Add beans and stock.
Simmer for 3 hours, or until beans are tender.
Add salt, yeast, celery seeds, flours to puree and blend well.
If too thick, add more stock.
Cook until thoroughly heated.
Add lemon juice.
Garnish with sour cream.