Yield: 8

Ingredients

8 oz dried black beans; uncooked
1 (1 heaping cup)
8 oz dried great northern beans;
-uncooked
1 (1 heaping cup)
2 tb olive oil plus
2 ts olive oil
4 garlic cloves
1 c chopped leeks; white part
-only
1 c chopped carrots
1 c chopped onions
1 c chopped celery
7 c water
1 1/2 ts dried oregano
1/2 ts dried thyme
1 pn ground cloves; 1/16 teaspoon
1 bay leaf

Instructions

If you love thick soups, this one's for you. It's hearty and rich and full
of flavor.

Soak beans, using one of the following methods:

Overnight method--Place beans into 2 separate bowls and add enough water to
cover beans by 3 inches. Soak overnight. Drain.

Quick soak--Place beans in 2 separate pots and add enough water to cover
beans by 3 inches. Bring to a boil over medium heat. Boil 2 minutes.
Remove from heat, cover, and let stand 1 hour. Drain.

Heat oil in a large saucepan over medium heat. Add garlic, leeks, carrots,
onions, and celery. Cook 5 minutes, stirring frequently.

Add remaining ingredients and bring to a boil. Cover, reduce heat to low,
and simmer 1 1/2 hours. Remove and discard bay leaf.

Remove 3 cups of beans from soup and place in a blender container. Blend
until smooth. Stir into soup.

1 cup each serving Each serving provides: 259 calories, 13g protein, 5g
fat, 41g carbohydrate, 27mg sodium, 0g cholesterol. 1 vegetable serving, 1
fat serving, 2 1/2 protein servings, 3 additional calories.

Per serving: 230 Calories (kcal); 2g Total Fat; (7% calories from fat); 13g
Protein; 42g Carbohydrate; 0mg Cholesterol; 33mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates