Black Bean Soup

1 ½ cups dried beans

6 cups water

2 T extra virgin olive oil

1 onion chopped

3 cloves garlic minced

1 rib celery with leaves, chopped

ground black pepper

1 t celery seeds

juice of 1 ½ lemons

sour cream

grated cheddar cheese (optional)

Place the beans in a large bowl and cover with water. Add more water if necessary to cover the beans. Soak overnight. Drain the beans and add 6 cups of fresh water to the bowl.

Heat the oil in a large heavy-bottom pot over medium heat. Add the onion, garlic and celery and cook stirring occasionally, for 5 minutes, or until tender. Add the beans and water and bring to a boil. Reduce the heat to low, cover and simmer for 2 hours, or until the beans are tender.

Remove half of the beans to a food processor or blender and process to puree, adding the liquid from the soup to cover. Add the black pepper to taste and the celery seeds. Returned the pureed beans to the pot and heat, stirring, until the soup thickens. Stir in the lemon juice.

Ladle into soup bowls and top with a dollop of sour cream and/or cheese.