Reprinted from The Blood Type Diet Website (www.dadamo.com) Hearty Black Bean Stew with Winter Vegetables Description: Black eyed peas, northerns, reds or other compliant beans could be used. Sweet potatoes or yams can be substituted for Yukon golds where needed. Ingredients: 1 c dried black beans, soaked overnight 6 c beef, chicken or vegetable stock 2 bay leaves 1 lg onion 2 cloves garlic, peeled and minced 1 medium celery root, peeled and chopped into 1 inch cubes 2 lg carrots, cut into 1 inch rounds 1 lg parsnip, cut into 1 inch rounds 2 medium size Yukon Gold potatoes, washed but unpeeled and cut into 1 inch cubes 1+1/2 tsp sea salt 2 heaping Tbsp fresh cilantro, mince Ground black pepper to taste How to make it: Drain beans and discard water. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises and discard. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Then let soup return to a boil. Cover, reduce heat to low and cook 45 to 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 to cook for 20-30 minutes of until beans are soft and creamy.