• 3 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1 1/2 cups dried black beans, rinsed
  • 6 cups vegetable broth
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1 1/2 tsp. celery seed, divided
  • 1/2 cup lemon juice


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

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Submitted 6/13/05.
Source: Seasonal Samplings
Submitted By: Linda Wilson
Vegetarian Black Bean Soup