You are here

Black Bean Soup

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  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)
  Cayenne 1⁄8 Teaspoon
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Peppercorns 2
  Whole cloves 2
  Milk powder 6 Tablespoon (1/2 Cup Instant)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

Rate It

Your rating: None
4.00625
Average: 4 (16 votes)