SOUTHERN BLACK BEAN SOUP (restaurant recipe)
Yield: 12 four oz. servings
1 Â½ cups dried black beans
4 cups no-salt-added chicken stock
1 tbsp. olive oil
Â½ cup onion, medium dice
Â½ cup carrots, medium dice
1/4 cup celery, sliced thin
1 tsp. garlic, minced
1 tbsp. honey
1/4 cup sherry wine
1 tsp. salt
white pepper, to taste
nonfat yogurt and minced scallions or red onion for garnish
Wash beans and soak overnight in water to cover. Bring the stock to a boil over high heat. Drain the beans and add to stock. Return to a boil, reduce heat and simmer until beans are tender, approximately 3 hours.
Heat the olive oil in a saute pan over medium heat. Add the onions, carrots, celery and garlic. Allow heat to come back up and then lower to sweat the vegetables. That is, cook until slightly soft, but not brown, approximately 7-10 minutes.
Cool the beans and cooking liquid slightly. Puree until smooth. Set the pot over medium heat and bring to a boil, stirring frequently. Add the cooked vegetables, then the honey, vinegar and molasses. Remove from heat and stir in the white pepper. Serve hot, garnished with a spoonful of yogurt and scallion or onion.