Monday, February 05, 2007

Dori's COOP Black Bean Soup

I have mentioned before that I live a one hour drive to anywhere, except a local buying club where I get many of my organic, allergy friendly, and unique international food finds. We have no store front, just a monthly gathering place where a semi stops and we unload the truck and divide the orders. My buying club is well organized by a few dedicated members who started it many years ago. When I first thinking about starting the bakehouse, I did some research and found information about a gal who started a bread and soup business from her barn (of course they renovated it and made it into a commercial kitchen) so she could sell at the local organic food COOP. At the time I read about this business was going very well for her, so I called her and asked if I come come see her operation because I was in process of doing something similar.

One thing I gained from this experience is a black bean soup recipe. The first soup I ever made from black beans early in my new veg experience. I loved it and today I share it with you. I call it mine because I made it.... because it's my blog.


2 cups uncooled black beans, wash, soak 6 - 8 hours, rinse.
Add enough water to cover beans in a large dutch oven.
Cook 1 - 2 hours with 2 bay leaves and 1 Tbsp salt.
Puree 1/2 the beans (blender or hand held mixer) and return to pot.
In a small skillet saute 1 cup onions, 4 cloves garlic (minced), 2 cups celery (chopped), 1 cup carrots (diced), 1/2 tsp cumin, 1 tsp dried basil, and 1/4 tsp celery seed.
Cook 10 minutes until veggies are softened and add to pot with the beans.
Add 1/4 cup fresh parsley, 2 1/2 Tbsp lemon juice and 2 cups water.
Cook another 30 minutes. Serve with sour cream if desired.

Total recipe 998 calories. Serves 6 at approximately 1 cup each = 167 calories.
This is a ww core recipe.

Link to Bakehouse Blog...
Black Bean Soup De-gassed
Learn about the herb epazote