Herbed Black Bean Soup Recipe

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Yield: 12 servings (3 quarts).