Cauliflower Soup - cooking recipe

Ingredients

1/2 c. onion
2 Tbsp. oil
1 c. chopped celery
1 carrot, shredded
1 small head cauliflower, cut up
1 Tbsp. parsley
6 c. chicken broth
1 small bay leaf
1 tsp. tarragon
1/2 tsp. pepper
1/4 c. butter
3/4 c. flour
2 c. milk
1 c. half and half
2 tsp. salt
1 c. sour cream
1 (16 oz.) pkg. dried black beans
4 (16 oz.) cans fat-free reduced sodium chicken broth
2 Tbsp. butter
2 large celery stalks, finely chopped
2 onions, finely chopped
2 garlic cloves, minced
1 1/2 Tbsp. all-purpose flour
1 bay leaf
2 to 3 dried red chili peppers
fresh ground black pepper mix to taste
Tabasco sauce to taste
salt to taste

Preparation

Wash the beans.
Place in a large pot and cold water to cover. Let soak overnight.
Or, boil the beans in 6 to 8 cups of water with a dash of baking soda for 2 minutes, then set aside for 1 hour.