Black Bean Soup
|Dry black beans||1 Cup (16 tbs), cooked|
|Oil||1⁄4 Cup (4 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed / minced|
|Raw brown rice||2⁄3 Cup (10.67 tbs)|
|Stock||6 Cup (96 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Milk powder||6 Tablespoon (1/2 Cup Instant)|
Drain the beans when they are tender and mash them slightly with a fork. (The bean stock would be excellent stock for the soup, so don't throw it away.)
Heat the oil in a large-soup pot or pressure cooker that holds at least 4 quarts. Saute the onions, celery, garlic, and rice until the vegetables are soft but not browned.
Stir in one cup of stock; and while continuing to cook over low heat, add the herbs and spices. You might want to put the bay leaf, peppercorn, and cloves in a teaball or a square of cheesecloth.
Add the remaining stock and the black beans.
Cover the pot and pressure cook for 10 minutes OR simmer 2 to 3 hours.
Blend the milk powder with about 1/2 cup of the soup and add the mixture back to the pot. Ready for serving.