Hearty Black Bean Stew with Winter Vegetables

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1 C dried black beans, soaked overnight

6 C beef (or chicken or vegetable) stock

2 bay leaves

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

1 medium celery root, peeled and chopped into 1 inch cubes

2 large carrots, cut into 1 inch rounds

1 large parsnip, cut into 1 inch rounds

1 lb yukon gold potatoes, washed and

cut into 1 inch cubes

1 1/2 tsp sea salt

2 tbsp fresh cilantro, minced

ground black pepper to taste

Drain beans and discard water. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises; discard. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Let soup return to a boil. Cover, reduce heat to low, and cook 45-50 minutes. With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender. Pour puree back into soup. Add salt, cilantro, and pepper. Continue cooking for 20-30 minutes or until beans are soft and creamy.  From Women’s Health.