2 c Black beans
2 qt — water
2 c Onion — chopped
1/2 c Celery — chopped
1/2 c Carrots — chopped
1 t Salt
—–GARNISHES—– Cucumber — chopped Egg — hard-boiled sliced Onion — minced Bell pepper, green — diced Lemon — slices Pepper, red — diced Tomato pulp Croutons Bacon — crumbled
Calories per serving: 137 Fat grams per serving: 1 Approx. Cook Time: 3:30 Pick over and wash beans. Bring to a boil for two minutes; cover and set aside one hour. Add onion, celery and carrots; simmer slowly for 2 hours. Puree with liquid. Bring soup to a simmer and taste for seasoning, adding chicken stock or water if too thick. Serve in wide bowls and pass garnishes separately.