With any of the muffins, pages 149 to 151, and a simple salad, this soup is the basis of a filling and hearty meal. I especially like this with Cheese and Herb Corn Muffins (page 150).

　　

Ingredients

6 to 8 servings

　　1 pound dried black beans, rinsed and sorted

　　1 cup chopped onion

　　2 large carrots, peeled and chopped

　　2 large celery stalks, diced

　　2 or 3 cloves garlic, crushed or minced

　　1/4 cup chopped fresh parsley

　　2 bay leaves

　　2 teaspoons salt-free seasoning (see page 4 for brands)

　　1/4 teaspoon ground nutmeg

　　1/4 cup dry red wine or sherry, optional

　　Salt and freshly ground pepper to taste

　　

Garnishes

1 tablespoon olive oil

　　1 large onion, quartered and thinly sliced

　　1 lemon, thinly sliced

　　Finely chopped fresh parsley

　　

Step 1

Soak the beans overnight in plenty of water in a large covered soup pot. Or cover with water, bring to a boil, then let stand off the heat for an hour for a shortcut version of presoaking.

　　

Step 2

In either case, drain the beans after soaking, and rinse. Place in a soup pot with fresh water in a ratio of approximately 3 parts water to 1 part beans. Bring to a simmer, then cover and simmer steadily for 1 hour.

　　

Step 3

Add the onion, carrots, celery, garlic, parsley, bay leaves, seasoning, nutmeg, and optional wine. Simmer for another 1 to 1 1/2 hours, or until the beans are soft.

　　

Step 4

Scoop out about 1 1/2 cups of the beans with a slotted spoon, avoiding as much as possible scooping out the other vegetables. Set aside.

　　

Step 5

Discard the bay leaves and transfer the solid ingredients, in batches, to a food processor or blender. Use about 1/4 cup cooking liquid per batch. Process until smoothly pureed, then return the puree to the soup pot along with the reserved beans. Or insert an immersion blender into the pot and process until smoothly pureed. Season with salt and pepper and return to low heat for 15 minutes.

　　

Step 6

Just before serving, heat the oil in a small skillet. Add the sliced onion and sauté over medium heat until golden brown.

　　

Step 7

Garnish each serving with some of the sautéed onion, 2 lemon slices, and some chopped parsley. This soup keeps very well for several days, and the flavor improves as it stands.

　　

Nutrition Information

Step 8

Per serving:

　　

Step 9

Calories: 277

　　

Step 10

Total fat: 3g

　　

Step 11

Protein: 15g

　　

Step 12

Fiber: 12g

　　

Step 13

Carbohydrate: 50g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 28mg

　　Vegan Soups and Hearty Stews for All Seasons