Black Bean Soup
The South Beach Diet by Arthur Agatston, M.D.
Servings: 6
Ingredients:
1 ½ C dried black beans
6 C water
2 T extra virgin olive oil
1 onion, chopped
Ground black pepper
1 tsp celery seeds
Juice of 1 ½ lemons
Leaves for celery, for garnish
Instructions:
Place the beans in a large bowl and cover with the water. Add more water if necessary to cover the beans. Soak overnight. Drain the beans and add 6 cups of fresh water to the bowl.
Heat the oil in a large heavy-bottomed pot over medium heat. Add the onion, garlic, and celery and cook, stirring occasionally, for 5 minutes, or until tender. Add the beans and water and bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours, or until the beans are tender.
Remove half of the beans to a food processor or blender and process to puree, adding the liquid from the soup to cover. Add the black pepper to taste and the celery seeds. Return the pureed beans to the pot and heat, stirring, until the soup thickens. Stir in the lemon juice.
Ladle into 6 serving bowls, and garnish with the sliced lemon and celery leaves.