Serve this flavorful puréed black bean soup hot or cold.

Black Bean Gazpacho

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

Makes 10 servings.

Recipe provided courtesy Michigan Bean Commisson.