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| Ingredients |
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1 1/2 cup black beans
6 cups water
1 onion, chopped
1 tablespoons oil
2 large cloves garlic
2 stalks celery, chopped
1 potato, diced or grated
1 carrot, diced or grated
1 bay leaf
1 teaspoon oregano
1/4 teaspoon savory
2 teaspoons salt
1/8 teaspoon pepper
2 lemons
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Steps
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| 1 | Wash beans and place in a saucepan with the water. Cover loosely. Bring to a boil and simmer for 2 1/2 hours, until beans are quite tender. |
| | 2 | While beans are simmering, chop onions and sauté in oil with garlic until soft. Crush the garlic. Chop the celery, including the leaves. Dice the potato and carrot (or grate on large grater). |
| | 3 | Add celery, potato and carrot to sautéed onion and heat for several minutes, stirring all the while. |
| | 4 | Add the vegetables to the beans, along with the seasonings. In the last hour of cooking, bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done. Puree half or all of the soup if you want a thick hearty broth. |
| | 5 | Juice one lemon and slice the other. Stir in juice and add slices just before serving. |
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