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black-bean-gazpacho recipe

Date:    Mon, 04 Oct 93 16:11:25 EDT
 From:    Sarah Gross (doula@panix.com)
 These recipes are adapted from the March 1993 issue of Vegetarian
 Times Magazine.
 Black Bean Gazpacho
 2 cups dried black beans, sorted and rinsed
 6 cups richly flavored veggie broth
 2 large onions, finely chopped
 .5 cup celery, chopped
 .5 cup carrots, chopped
 1 tablespoon lemon juice
 Optional garnishes: chopped cucumber, chives, bell peppers,   
                     tomatoes; croutons; thin lemon slices
 Do the soaking thing with the beans (1 hour after boiling or
 overnight, whichever you and your intestines prefer).  Drain and
 rinse well.
 Place beans in a saucepan with stock, onion, celery, carrots, and
 lemon juice.  Bring to a boil, then simmer slowly, partially
 covered for 2 hours.  Puree veggies and beans with the liquid.
 Reheat to a simmer or chill.  Taste and adjust seasoning.  Add a
 little more stock if it's too thick.  Ladle into wide bowls and
 serve garnishes separately in smaller bowls.
 Serves 6.
 Per serving:
 177 calories
 9 grams protein
 .4 grams fat
 kwvegan vegan