• 2 cups dry Black Beans
  • 6 cups vegetable stock
  • 2 onions, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 1 tablespoon lemon juice
  • Optional garnishes: chopped cucumbers, minced chives, diced bell peppers, diced tomatoes, toasted croutons, and sliced lemon


  1. Place soaked and drained beans in a saucepan.
  2. Add stock, onions, celery, carrots, and lemon juice.
  3. Bring to a boil.
  4. Simmer slowly partially covered for 2 hours.
  5. Purée the entire mixture.
  6. Reheat soup to a simmer, or chill soup thoroughly if serving cold.
  7. Taste and adjust seasoning. Add more stock if purée is too thick.
  8. Ladle into bowls and serve garnishes separately.


Servings per recipe: 10
Serving size: 1 cup
Calories: 162
Carbohydrates: 29g
Fat: 1g
Cholesterol: 0mg
Protein: 11g
Fiber: 6g
Sodium: 375mg (715mg using canned beans)


1 lean meat
2 fruit

Leave a Reply

Your email address will not be published. Required fields are marked *