Yummy Soups

This week I've made two different soups. Both are really tasty and really good for you!

Black Bean Soup
1 1/2 cups black turtle beans
1 1/2 quarts water or vegetable stock
2 tablespoons oil
1 carrot
1 onion
1 potato
2 stalks celery
1 bay leaf
1 teaspoon oregano
1/4 teaspoon savory
2 teaspoons salt
1/8 teaspon pepper
juice of 1 lemon
1/2 lemon, thinly sliced

Optional: pinch garlic powder

Wash the turtle beans and put them in a saucepan along with the stock and 1 tablespoon of oil. Cover tightly, bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender.

Chop the opnion and saute' in the remaining iol until soft. Chop the celery, including the leaves. Grate potato and carrot on large grater. Add celery, potato, and carrot to onion and cook over medium heat for several minutes, stirring occasionally.

Add the vegetable to the beans, along with the seasnonings, in the las hour of their cooking. Include garlic if desired. Bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done.

Add the lemon juice and lemon slices when the soup has finished cooking.

Makes about 9 cups.

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Tuscan Tomato Soup
1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, finely minced
3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled, seeded, and coarsely chopped
1/2 cup chopped fresh parsley (you can substitute with 1 tablespoon dried)
6 leaves fresh basil (you can substitute with 2 teaspons dried)
Salt and freshly ground pepper

Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer and serve hot.

Jeanette's hints: To make the tomato soup even healthier, omit butter and increase olive oil to 1/2 cup.