Black Bean Soup

"This soup is very thick. The yogurt and green onion garnish provides a colorful contrast. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988."
 
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Ready In:
3hrs 15mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Rinse beans and place in Dutch oven or large saucepan with water.
  • Cover and let stand overnight (Or heat to boiling and boil 2 minutes; cover and let stand 1 hour).
  • In small skillet, heat oil.
  • Add onion and carrots; saute until crisp-tender.
  • Stir into beans with salt and nutmeg.
  • Heat to boiling; reduce heat to low and simmer, covered, 1 1/2 to 2 hours or until beans are very tender- Stir occasionally.
  • Spoon 2 cups of mean mixture into food processor or blender.
  • Process or blend until finely chopped and almost smooth.
  • Pour into large bowl and repeat with remaining beans.
  • Stir in lemon juice.
  • To serve, spoon steaming soup into soup bowls and top each serving with 1 tablespoon yogurt and sliced green onions.

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