Ingredients: Makes 28 servings
1 1/4 lb Black Beans, Dry
1/2 cup All Purpose Flour
4 cups Celery, Fresh, Chopped
1 1/2 cup Yellow Onions, Fresh, Diced
2 cups Carrots, Fresh, Diced
2 TBSP Garlic Cloves, Fresh, Peeled, Chopped
1 tsp Ground Cumin
2 cup Leeks, Fresh, Chopped
1 gallon Hot Water
4 oz Low Sodium Vegetable Base
2 fl oz Olive/Canola Oil Blend (25/75 blend)
1 TBSP Ground Black Pepper
1 1/4 oz Sherry Vinegar
2 bunch Scallions, Fresh
1/2 tsp Oregano, Fresh, Chopped
1 1/2 TBSP Kosher Salt
Directions:
- Soak beans in water overnight.
- Drain black beans and set aside until ready to use.
- Saute vegetables, cumin, and garlic until tender. Dust with flour to make a roux. Add water, vegetable concentrate and reserved beans and simmer until the beans are tender, about 1 hour.
- Remove 1/3 of beans, puree and blend back into the soup.
- Add the vinegar, salt, pepper and oregano.
- Garnish with chopped scallion.
Serving size:
1 Cup; Makes: 28 servings
Nutrition information:
Per serving: Calories: 130; Protein: 6g; Fat: 2.5g; Carbs: 22g; Sodium: 480mg; Fiber: 6g;
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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