1 lb Dried black beans
4 qt Chicken stock
1 bn Celery w/ leaves, chopped
1 lb Carrots, peeled and chopped
2 lg Onions, chopped
Grated zest of 1 large lemon
1/4 c  Lemon juice
1 ts Salt
1/4 ts Black pepper
1 lg Lemon, sliced

Place beans in large saucepan. Add enough water to cover beans by 1 inch.
Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover
tightly and let stand 1 hour. (Or soak beans overnight in large bowl with
enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart
Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and
lemon zest. Bring to boil over high heat. Reduce heat to low and simmer,
uncovered, until liquid is just below surface of beans and ingredients are
very tender, 2 1/2 to 3 hours. Using slotted spoon, transfer soup solids in
batches to food processor and puree. Transfer puree to large bowl and add
cooking liquid. (Or puree solids and liquids together in blender. Or force
soup through coarse sieve or pass it through food mill, discarding skins.)
Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook
over medium heat, stirring constantly, until heated through. Place lemon
quarter in bottom of each bowl. Pour in soup and serve immediately. Makes
about 3 quarts of 10-12 servings.