Black Bean Soup

Name: Black Bean Soup
Ingredients: 3 cups black beans (canned or soaked/softened); 2 cups vegetable stock; 1 1/2 cups tomato sauce or crushed tomatoes; 3 cloves garlic, chopped; 1 stalk celery (leaves, too!), chopped; 1 bay leaf; 1/2 teaspoon each thyme, sage, cumin, oregano; 1/4 teaspoon freshly ground black pepper; 9 drops hot sauce; 2 teaspoons lemon juice; plain, low-fat yoghurt

11 ingredients

1 steps

Ingredients

3 cups black beans (canned or soaked/softened)
2 cups vegetable stock
1 1/2 cups tomato sauce or crushed tomatoes
3 cloves garlic, chopped
1 stalk celery (leaves, too!), chopped
1 bay leaf
1/2 teaspoon each thyme, sage, cumin, oregano
1/4 teaspoon freshly ground black pepper
9 drops hot sauce
2 teaspoons lemon juice
plain, low-fat yoghurt

Directions

1

{"0":"1. Combine all ingredients except lemon juice and yoghurt in a large pot. (If using canned beans, drain and rinse first.) Bring to boil over medium heat.","2":"2. Reduce heat. Simmer gently 45 minutes.","4":"3. Discard bay leaf. Stir in lemon juice.","6":"4. Puree, either in batches in a blender, or right in the pot using an immersion blender.","8":"5. Serve. Garnish each bow with a dollop of yoghurt."}