Black Bean Soup
Source: Eat for Strength (Thrash)
2 cups black beans, dry
2 carrots or stalks of celery
2 tsp. salt
2 - 3 quarts water
2 tsp. basil
Soak the beans overnight in cold water, drain and bring to a boil with 2 - 3 quarts cold water. Skim and add all the other ingredients. Cover very tightly and simmer for 4 hours, adding more water, if necessary. Strain through a sieve or whirl in blender with a little water. The soup should be like heavy cream. Add more salt if necessary.
This delicious soup is even better the day after it is made. Serve hot with a lemon wedge as garnish. Serves 8. May use as a gravy over roasts, patties, or dry rice.