Food & Wine

Black Bean Soup

The cover of the Tri-City Herald's Food & Wine section Feb. 6 will feature yummy chocolate cakes for Valentines Day. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Black Bean Soup

This is a very tasty soup and well worth the wait. Serve it with a lemon wedge as the recipe suggests or add a dollop of sour cream.

1 (16-ounce) package black beans

6 cups chicken broth

2 tablespoons margarine or butter

1 cup chopped onion

1 cup shredded carrots

1 cup chopped celery

1 bay leaf

1 teaspoon oregano

1 teaspoon salt

1 cup shredded potatoes

1/2 teaspoon garlic powder

1/4 teaspoon pepper

3 tablespoons lemon juice

Sliced lemon, if desired

Soak beans as directed on package; drain. In a large, deep pot, bring beans and chicken broth to a boil; reduce heat and simmer, covered, 1 1/2 to 2 hours.

In a large skillet, melt margarine or butter. Saute onions, carrots and celery for 3 to 5 minutes, until crisp-tender. Add sauteed vegetables and other ingredients, except lemon juice and sliced lemon, to beans; stir well.

Simmer, covered, an additional hour. Just before serving, remove bay leaf and stir in lemon juice. Garnish with lemon slices, if desired.

Makes: 6 (1 3/4-cup) servings.

Per serving: 356 calories, 22 grams protein, 8 grams fat, 2 grams saturated fat, 54 grams carbohydrate, 17 grams fiber, 0 milligrams cholesterol, 1,241 milligrams sodium.

Distributed by the Los Angeles Times-Washington Post News Service

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