MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marilyn Diamond's Black Bean Soup
 Categories: Beans, Soups, Vegan
      Yield: 8 Servings
 
  1 3/4 c  Black beans; soaked
           - overnight
     12 c  Water
      2 ts Olive oil
  1 1/2 c  Onion; diced
      2 ts Garlic; minced
    1/2 c  Green onion; diced
    3/4 c  Carrot; diced
    3/4 c  Red bell pepper; diced
      2 ts Ground sage
      1    Bay leaf
      1 ts Ground rock salt or
           - salt-free seasoning
      2 ts Powdered vegetable broth
      1 ds Freshly ground pepper
 
  Discard soaking water from beans. Beans will have swollen to much
  more than 1-3/4 cups, so do not remeasure the soaked beans.
  
  In a large, heavy bottomed soup pot, heat olive oil or water and
  onion, garlic, green onion, carrot, and red pepper. Add sage and
  bay leaf and saute for several minutes or until onions begin to
  wilt. Add soaked and drained beans and fresh water. Bring to a
  boil and skim off any scum that may form on the top.
  
  Reduce cooking temperature to low, cover soup and allow to cook
  for 3 hours, stirring occasionally and taking care that heat is
  low enough so that beans do not stick.
  
  At end of cooking time, uncover and allow soup to continue cooking
  as you stir in salt, if desired, powdered vegetable broth and
  fresh pepper to taste. Discard bay leaf. Use hand blender to puree
  soup to desired consistency, breaking down only about half the
  beans, or transfer half the soup to a blender, puree and return to
  soup pot. Adjust seasonings.
  
  Recipe by Marilyn Diamond, American Vegetarian Cookbook
  
  From: Mary Riemerman
  Date: 21 Nov 96
 
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