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BLACK BEAN SOUP

3 tablespoons vegetable oil, 1 onion, finely chopped, 1 medium green  bell pepper, 1 1/2 cups Black  Valentine beans, soaked overnight, 6 cups vegetable or chicken broth, 1/2  teaspoon salt, freshly ground black pepper, 2 tablespoons whole wheat flour, 1/2 cup lemon juice, lemon slices, 1 cup finely chopped onion

Heat the oil in a heavy kettle and saute onion and pepper until tender. Add the drained beans and broth. Bring to boil, cover, and simmer for 1 hour, or until beans are tender.
Puree in the blender in batches with the salt , pepper, flour and the  green bell pepper.  Return the pureed soup to the kettle and reheat, stirring until the mixture thickens slightly. Stir in the lemon juice. If the soup is too thick, it can be thinned with more broth or water. Serve in bowls and top with lemon slices, chopped egg, and onion.



 

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