-------------------------------
Preparation:
- Reserve 1 cup of beans.
- Puree remainder of beans in blender or Cuisinart.
- In a soup pot or Dutch oven, over medium heat, saute the garlic in the olive oil, but do not burn.
- Add onion to garlic and saute, stirring, until translucent, about 4 - 6 minutes.
- Add celery and peppers to the onion/garlic mixture and saute with lid on pot until tender, about 8 minutes.
- Add water, pureed beans, whole beans, lemon juice and spices. Bring to a "bubbling simmer" and then turn heat down a little as you continue to simmer for 15 minutes.
- Serve with minced scallion as a topping.

-------------------------------
Tell Me More:
This black bean soup is hearty and easy. You don't have to soak beans or use a pressure cooker - just a can opener. Rinse the beans for a lighter flavor and to remove salt. Use a natural bean without MSG or preservatives. I find that most of the Goya brand beans fit this description.

Using the Southwestern Spice Blend found in the condiments section makes seasoning this soup a snap. If you haven't mixed up a batch of this spice blend yet, then look to the recipe and experiment by adding a little of each of the spices listed.

NOTE: Most black bean soups are made with vinegar, which is definitely not on program for someone following a yeast reducing diet. Here, as in many other foods, lemon juice makes a very fine substitute. In fact, you can't even tell that the vinegar is missing.

-------------------------------
Copyright 2003-2005 TowneDigest.com - all rights reserved for personal use only. Do not sell or distribute without written consent. Thanks for visiting TowneDigest.com and using our recipes. We are always happy when our readers share recipes with us. If you have a favorite (or two, or more) feel free to share using our easy form. While you are here take a moment and have fun reading articles or go shopping at incredible stores on-line. Thanks again, the TowneDigest.com Team!