Ingredients
1 lb. dried black beans, rinsed, sorted
4 qt. chicken broth
1 bunch celery w/ leaves, chopped
1 lb. carrots, choppd
2 large onions, chopped
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 tsp salt
1/4 tsp ground pepper
1 lemon, thinly sliced, then quartered
Preparation
Cover beans w/ enough water to fill over 1". Bring to boil over high heat. Boil 1 minute. Remove from heat, cover & let stand 1 hr. Alt: soak beans overnight covered by 1" water. Drain. Combine beans w/ chicken broth, celery, carrots, onions & lemon zest. Bring to boil over high heat. Reduce to low. Simmer uncovered until liquid drops below surface and ingredients are tender, 2 1/2 to 3 hrs. Puree. then add cooking liquid back. Stir in lemon juice, salt & pepper. Cook over medium heat until heated. Place lemon slice in bottom of bowl, ladle soup over and serve.
