Homemade Black Bean Soup Recipe   DishMain Ingredient
 Vegetable oil3 Tablespoon  Onion1 , finely chopped  Celery
leaves1 , chopped  Black beans1 1⁄2 Cup (24 tbs), picked over,
washed and soaked overnight  Vegetable broth/Chicken broth6 Cup
(96 tbs)  Salt1⁄2 Teaspoon  Black pepper1  Brewers yeast3
Tablespoon  Whole wheat flour2 Tablespoon  Celery seeds1
Tablespoon  Lemon juice1⁄2 Cup (8 tbs)  Lemon slices2  Hard
cooked egg1 , chopped  Onion1 Cup (16 tbs), finley chopped   1.
Heat the oil in a heavy kettle and saute the onion and celery
until tender. Add the drained beans and broth. Bring to a boil,
cover, and simmer for 1 hour, or until the beans are tender. 2.
Puree in the container of an electric blender or food processor
in batches, with the salt, pepper to taste, brewer's yeast,
flour, and celery seeds. 3. Return the pureed soup to the kettle
and reheat, stirring, until the mixture thickens slightly. Stir
in the lemon juice and sherry. If the soup is too thick, it can
be thinned with more broth or water