Black Bean Soup
1 1lb bag of dried black beans
4 bay leaves
2 large carrots, peeled
3 celery stalks or 2 stalks with leaves plus hearts with leaves
1 red pepper
1 Tbsp extra virgin olive oil
1 Tbsp sea salt
1/2 tsp ground pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp sage
1/2 lb frozen corn
2 Tbsp fresh lemon juice
1/4 cup chopped cilantro
Follow directions on back of bean bag for soaking and cooking beans.
While beans soak, chop carrots, celery and red pepper into 2" chunks.
Cook beans with the bay leaves, carrots, celery and red pepper.
Cool to room temp. Puree in in small batches until smooth.
Return to pan, add seasonings and corn. Heat through.
Adjust seasonings (more salt, pepper, etc).
If lemon juice is desired, add 1 Tbsp. Taste again, then add more.
To serve: ladle soup into bowls. Top with chopped cilantro. (for those who can indulge, add 1 tbsp sour cream or yogurt then cilantro.)