Not a fan of beans.. but hey if you like them then here ya go... mom says it is to die for good.. Perhaps that is because it kills you.. :)
BLACK BEAN SOUP
Loretta Swan From the Oregonian Food Day
Serves 6 (1 ¾ Cup).
1 (16-oz) package Black Beans 1 tsp Oregano
6 Cups Chicken Broth* 1 tsp Salt
2 TBS Butter* 1 Cup Shredded potatoes
1 Cup Chopped Onion ½ tsp garlic powder
1 Cup Chopped Carrots ¼ tsp pepper
1 Cup chopped Celery 3 TBS Lemon juice*
1 Bay Leaf Sliced lemon, if desired
Soak beans as directed on package; drain. In a large, deep pot, bring beans and chicken broth to boil; reduce heat and simmer, covered, 1 ½ to 2 hours.
In a large skillet, melt butter. Sauté onions, carrots and celery for 3 to 5 minutes, until crisp-tender. Add sautéed vegetables and other ingredients, except lemon juice and sliced lemon, to beans; stir well.
Simmer, covered, an additional hour. Just before serving, remove bay leaf and stir in lemon juice. Garnish with lemon slices, if desired.
Per serving: 356 calories, 22 grams protein, 8 grams fat, 2 grams saturated fat, 54 grams carbohydrate, 17 grams fiber, 0 milligrams cholesterol, 1,241 milligrams sodium.
***I sometimes make it with vegetable broth instead of the chicken broth, also I use olive oil to sauté the vegetables. I also only add the lemon juice to what we will be eating as it makes several meals for us. We love it with fresh lemon juice. Sometimes we sprinkle cheese on top of the hot soup.
