CLASSIC BLACK BEAN SOUP

Steps:

• 1. Discard the soaking water from beans and set aside.
• 2. In a large pot, heat olive oil and onion, garlic, green onion, carrots, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt.
• 3. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.
• 4. Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that the beans do not stick.
• 5. At the end of cooking time, uncover and allow soup to contnue cooking as you stir in salt, if desired, bouillon and fresh pepper to taste. Discard bay leaf.
• 6. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.
• 7. Garnish soup with a dollop of sour cream, a lemon slice, one or two slices of hard-boiled egg, or some fresh chives. Or all of the above.