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Black Bean Soup 2


3 cups dried black beans
10 cups water
1 teaspoon salt
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup sliced carrot
2 teaspoons dried whole basil
2 teaspoons dried whole oregano
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 cloves garlic, minced
1 bay leaf
29 ounces no-salt-added whole tomatoes, undrained and chopped
11 ounces vacuum-packed white corn
8 ounces no-salt-added tomato sauce

Sort and wash beans; place in a large Dutch oven or stockpot. Add 10 cups water and salt, and bring to a boil; cook 1 minute. Remove from heat; cover and let stand 1 hour. (Do not drain beans).

Add celery and next 10 ingredients to beans. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours or until beans are tender.

Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Discard bay leaf.

Yield: 4-1/2 quarts (serving size: 1-1/2 cups).




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