Date:    Mon, 04 Oct 93 16:11:25 EDT
From:    Sarah Gross <doula@panix.com>

These recipes are adapted from the March 1993 issue of Vegetarian
Times Magazine.

Black Bean Gazpacho
 
2 cups dried black beans, sorted and rinsed
6 cups richly flavored veggie broth
2 large onions, finely chopped
.5 cup celery, chopped
.5 cup carrots, chopped
1 tablespoon lemon juice
Optional garnishes: chopped cucumber, chives, bell peppers,   
                    tomatoes; croutons; thin lemon slices
 
Do the soaking thing with the beans (1 hour after boiling or
overnight, whichever you and your intestines prefer).  Drain and
rinse well.
 
Place beans in a saucepan with stock, onion, celery, carrots, and
lemon juice.  Bring to a boil, then simmer slowly, partially
covered for 2 hours.  Puree veggies and beans with the liquid.
 
Reheat to a simmer or chill.  Taste and adjust seasoning.  Add a
little more stock if it's too thick.  Ladle into wide bowls and
serve garnishes separately in smaller bowls.
 
Serves 6.
 
Per serving:
177 calories
9 grams protein
.4 grams fat