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Black Bean Soup.



Here's the recipe.

3 cups cooked black beans
2 cups strong vegetable stock
325 ml tomato sauce (I often used crushed tomatoes)
2 cloves garlic, chopped
1 stalk celery, chopped
1 bay leaf
1/2 t each thyme, cumin, oregano
1/4 t freshly ground pepper
6 drops hot sauce

Combine all ingredients in a largish pot. Bring to boil over medium heat.
Reduce heat and simmer 45 minutes.
Discard the bay leaf. Stir in 2 t. lemon juice.
Puree.
Serve, garnishing each bowl with a dollop of plain yoghurt and thin lemon slice.