Black bean gazpacho #1

Yield: 6 Servings

Measure Ingredient
2 cups Black beans
2 quarts ;water
2 cups Onion; chopped
½ cup Celery; chopped
½ cup Carrots; chopped
1 teaspoon Salt
\N \N Cucumber; chopped
\N \N Egg; hard-boiled sliced
\N \N Onion; minced
\N \N Bell pepper, green; diced
\N \N Lemon; slices
\N \N Pepper, red; diced
\N \N Tomato pulp
\N \N Croutons
\N \N Bacon; crumbled

GARNISHES

Calories per serving: 137 Fat grams per serving: 1 Approx. Cook Time: 3:30

Pick over and wash beans. Bring to a boil for two minutes; cover and set aside one hour. Add onion, celery and carrots; simmer slowly for 2 hours. Puree with liquid. Bring soup to a simmer and taste for seasoning, adding chicken stock or water if too thick. Serve in wide bowls and pass garnishes separately.

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