BLACK BEAN SOUP
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups black beans -- soaked overnight
12 cups water
2 teaspoons olive oil
1 1/2 cups onion -- diced
2 teaspoons garlic -- minced
1/2 cup green onion -- diced
3/4 cup carrot -- diced
3/4 cup red bell pepper -- diced
2 teaspoons ground sage
1 bay leaf
1 teaspoon ground rock salt or salt-free seasoning
2 teaspoons powdered vegetable broth (1 veg. buillion)
dash freshly ground pepper -- to taste

Discard soaking water from beans. Beans will have swollen
to much more than 1 3/4 cups, so do not remeasure the
soaked beans.

In large, heavy bottomed soup pot, heat olice oil or water
and onion, garlic, green onion, carrot, and red pepper.
Add sage and bay leaf and saute for several minutes or
until onions begin to wilt. Add soaked and drained beans
and fresh water. Bring to a boil and skim off any scum
that may form on the top.

Reduce cooking temperature to low, cover soup and allow to
cook for 3 hours, stirring occasionally and taking care
that heat is low enough so that beans do not stick.

At end of cooking time, uncover and allow soup to continue
cooking as you stir in salt, if desired, powdered
vegetable broth and fresh pepper to taste. Discard bay
leaf. Use hand blender to puree soup to desired
consistency, breaking down only about half the beans, or
transfer half the soup to a blender, puree and return to
soup pot. Adjust seasonings.