Black Bean Soup

There's nothing like a hearty soup on a cold winter night. When our children were growing up, we had a tradition of soup and homemade bread (using a bread machine--otherwise yeast scares me) on Sunday evenings during the fall and winter. The kids looked forward to the warm bread with jam. With an empty nest, we still do soup on occasion, but skip the bread and have a salad instead. Years ago, I found a great black bean soup recipe. It's definitely worth the effort.

Black Bean Soup

12 ounces black turtle beans

6-8 cups chicken broth

2 T. butter

1 c. chopped onion

1 c. chopped celery

1 c. shredded carrots

1 c. shredded potatoes

1 bay leaf

2 cloves garlic, minced

1 t. dried oregano

3 T. fresh lemon juice

Sour Cream (low fat)

In a large stockpot, cover beans with water and soak for 20 hours. Drain beans and return to stockpot.

Add chicken broth and heat to boiling. Reduce heat and simmer covered for 3-4 hours.

In large skillet, melt butter and saute onion, celery, and carrots for 3-5 minutes or until crisp-tender.

Add to beans along with potatoes, bay leaf, garlic, and oregano.

Stir well and simmer covered for an additional 45 minutes or until vegetables are tender. Stir lemon juice into soup just before serving. Pour soup into individual bowls and top with a dollop of sour cream.

We also had another tradition. Whoever found the bay leaf in their bowl got a prize (usually a kiss from Mom).