Black Bean Gazpacho

INGREDIENTS

• 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

PREPERATION

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.