Black Bean Stew with Winter Vegetables
1 cup dried black beans, soaked overnight
6 cups beef broth
2 bay leaves
1 large onion, chopped
2 cloves garlic, minced
3 celery stalks, chopped
2 large carrots, cut into 1 inch rounds
1 large parsnip, cut into 1 inch rounds
2 medium potatoes, cubed
1 1/2 tsp sea salt
2 Tbsp cilantro, chopped
pepper to taste
Drain beans and disgard water. Bring beans and broth to boil and skim foam from top. Add bay leaves, onion, garlic, celery, carrots, parsnip, and potatoes. Return to boil. Cover, reduce heat to low and cook 45-50 minutes.
Remover 2 cups of bean/veggie mixture from pot and puree in food processor. Pour puree back into soup and add salt, cilantro, and pepper. continue cooking for 20-30 minutes.