Black Bean (Or 17 Bean) Soup

A robust winter warming soup that doubles as a meal

1 cup dry black beans soaked overnight (or mixed bag of beans available in supermarkets)
3 Tbs. olive oil
2 bay leaves
2 sprigs each thyme and rosemary
1 onion chopped
4 whole cloves of garlic
2 celery stalks, chopped
1 small leek, chopped
2 carrots, chopped
1 quart vegetable stock (you can use veggie boullion cubes)
2 tsp. whole black peppercorns, crushed
2 tsp. coriander seed, toasted and crushed
tsp. salt
1 Tbs. lemon juice

After soaking, drain beans and rinse well. Put in a saucepan with enough water to cover. Bring to a boil and boil rapidly for 15 minutes, then rinse and drain.

Heat oil in large heavy pan, add herbs and cook for 30 seconds to flavor the oil. Add the onion and fry gently for 5 minutes until translucent. Add garlic, celery, leek and carrot. Cover and cook gently for 10 minutes. Add beans, stock, peppercorns and coriander. Bring to a boil then simmer slowly, covered, for 1 hour until beans are soft. Puree in food processor and reheat. Season with salt and lemon juice.