Recipe: Black Bean Soup (Jack Rabbit Beans)

BLACK BEAN SOUP

1 (16 ounce) package dried black beans
6 cups chicken broth
2 tablespoons margarine or butter
1 cup chopped onion
1 cup shredded carrots
1 cup chopped celery
1 bay leaf
1 teaspoon oregano
1 teaspoon salt
1 cup shredded potatoes
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 tablespoons lemon juice
Sliced lemon (optional, for garnish)

Soak beans as directed on package.

Drain beans. In a large, deep pot, bring beans and chicken broth to a boil; reduce heat and simmer, covered, 1 1/2 to 2 hours.

In a large skillet, melt margarine or butter. Saute onions, carrots and celery for 3 to 5 minutes, until crisp-tender.

Add sauteed vegetables and remaining ingredients, except lemon juice and sliced lemon, to beans; stir well. Simmer, covered, an additional hour.

Just before serving, remove bay leaf and stir in lemon juice. Garnish with lemon slices, if desired.

Makes 6 servings (1 3/4 cups each)