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Serve this puréed 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.

NUTRITIONAL INFORMATION (per serving)
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)

FOOD EXCHANGES
1 lean meat
2 fruit

Recipe provided courtesy Michigan Bean Commisson.