Black Bean Soup
12 ounces dried black beans, rinsed
2 teaspoons canola oil
1 large onion, finely diced (about 8 ounces)
2 large celery stalks, finely diced (about 4 ounces)
1 large carrot, finely diced (about 4 ounces)
2 garlic cloves, minced
6 cups chicken stock or vegetable stock (low-fat and low-sodium)
1 bouquet garni
Salt and pepper to taste
Place the beans in a large pot and cover with water (water should go at least 2 inches above surface of the beans). Bring to a boil over high heat. Remove from heat and let soak 1 hour. Drain and set aside.
Heat the oil in a large pan over high heat. Add the onion and saute until translucent. Add the celery, carrot, and garlic, and cook for 2 minutes. Add the beans, stock, and bouquet garni. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until the beans are tender.
Skim off any foam forming at the liquid’s surface. Remove 1/3 cup of the beans and mash with a fork. Mix the puree back into the soup. Remove the bouquet garni and season with salt and pepper. If the soup is too thick, adjust with the stock. If the soup is too thin, reduce the liquid some more. Serve immediately.
Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.