**DUTCH OVENS: what are your best Dutch Oven recipes??

Here is one Dutch Oven recipe for BLACK BEAN SOUP: (warning: The Soup may look kind of like mud, but it tastes great! SO don't go by looks alone!!) ** Dutch Oven Black Bean Soup Recipe ** 1 pound dried black beans, rinsed & picked over 4 quarts chicken broth 1 bunch celery with leaves, choppped 1 pound carrots, chopped into small pieces 2 large yellow or white onions, chopped Grated zest of 1 large lemon 1/4 cup lemon juice 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon of dried red pepper flakes 1 large lemon, thinly sliced, then quartered ** In large Dutch Oven, combine beans with enough water to cover by 1". ** Bring to boil over high heat. Boil for just 1 minute; remove pan from heat. ** Cover tightly and let stand 1 hour. ** Drain beans. **In 5 quart Dutch over or soup kettle, combine drained beans, chicken broth, celery, carrots, onions & lemon zest. ** Bring to boil over high heat; reduce heat to low, simmer, uncovered, until liquid is just below surface of beans & ingredients are very tender, 2 1/2 to 3 hours. ** Using slotted spoon, transfer soup solids, in batches, to food processor and puree. Transfer puree to large bowl. Add cooking liquid. (Or puree solids and liquid together in blender. ** Return soup to Dutch oven; stir in lemon juice, salt & pepper, and dried pepper flakes. Cook over medium heat, stirring constantly, until heated through. Place 1 quartered lemon slice in bottom of each bowl; ladle in soup & serve immediately. Optional: Top each bowl with a dollop of sour cream, cooked white rice or cut up Avocado chunks.