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from Natural Life magazine,
January/February, 2009
Black Bean Soup
| 2 cups dried black beans |
1 carrot |
| 3-1/2 cups water |
2 tsp savory |
| One-inch strip of wakame seaweed |
Zest of a large orange
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| 2 stalks celery, chopped |
2 tbsp brown miso |
| 1 yellow onion |
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Rinse the beans, cover with water and let soak for several
hours.
Discard the water and place in saucepan with 3-1/2 cups of water and seaweed.
Bring to a boil, cover and then simmer for 1-1/2 hours over very low heat until
tender.
Chop vegetables and sauté in olive oil until slightly soft.
Add vegetables, orange zest and savory to beans.
Simmer over low heat for 15
minutes or until the beans are soft.
Remove from heat and stir in miso. Add water to preferred consistency, or puree
in a blender.
Serve hot with fresh lemon juice and a garnish of parsley.
Serves six as a meal.
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