Black bean soup
3 cups cooked black beans
2 cups vegetable stock
325 mL tomato sauce or crushed tomatoes
2 cloves garlic, roughly chopped
1 stalk celery, chopped
1 bay leaf
1/2 teaspoon each: thyme, cumin, oregano
freshly ground pepper to taste
12 drops hot sauce
(2 teaspoons lemon juice)
1. Dump everything except lemon juice in medium-large pot. Bring to boil over medium heat.
2. Reduce heat and simmer, covered, for 45 minutes.
3. Discard bay leaf, and stir in lemon juice. Puree with immersion blender.
Optional: garnish each bowl with a dollop of plain yogurt and a thin slice of lemon.