Vegetarian Black Bean Soup Recipe

Heat oil in bottom of a soup kettle; add onion and celery, and saute until tender. Add beans and broth; heat to boiling. Reduce heat to low; simmer for 3 hours or until beans are cooked. Add pepper, salt and 1/2 teaspoon celery seed. Remove kettle from range-top. Puree bean mixture, in batches, in a blender or food processor. Return pureed mixture to kettle and reheat until thickened. Add lemon juice and remaining 1 teaspoon celery seed. If soup becomes too thick, thin it with a little water or dry sherry. Yield: 6-8 servings