Black Bean Gazpacho
Serve this flavorful puréed black bean soup hot or cold.
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 Toppings: chopped cucumbers, minced chives, diced bell peppers, diced tomatoes, toasted croutons and sliced lemon
- 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.
- Purée the entire mixture.
- Reheat soup to a simmer, or chill soup thoroughly if serving cold. Taste and adjust seasoning. Add more stock if purée is too thick.
- Ladle into bowls and serve garnishes separately.
Makes 10 servings.
Recipe provided courtesy Michigan Bean Commission.