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[Rhea Thomas]

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.