Black Bean Gazpacho
2 cups dry Black Beans
6 cups vegetable stock
2 onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 tablespoon lemon juice
Optional garnishes: chopped cucumbers, minced chives, diced bell
peppers, diced tomatoes, toasted croutons, and sliced lemon
Place soaked and drained beans in a saucepan. Add stock, onions, celery, carrots, and lemon juice. Bring to a boil. Simmer slowly partially covered for 2 hours. Purée the entire mixture. Reheat soup to a simmer, or chill soup thoroughly if serving cold. Taste and adjust seasoning. Add more stock if purée is too thick. Ladle into bowls and serve garnishes separately.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 10
Serving size: 1 cup
Sodium: 375mg (715mg using canned beans)
1 lean meat
- 2016 Dry Bean Research Report...