Black Bean Soup With Rice
Ingredients
- 1 l/2 Cups black beans
- 6 cup water
- 1 Yellow onion, diced
- 1 tbsp canola oil
- 2 large clove of garlic, diced
- 2 Stalks of celery with leaves
- 1 medium potato, diced
- 1 medium carrot, diced
- 1 Bay leaf
- 1 tsp oregano
- 0.5 tsp savory
- 2 tsp salt
- 1/8 tsp fresh ground pepper
- 1. Wash beans and soak overnight.
- 2. Simmer beans until almost done .
- 3. Add potatoes and carrots to beans.
- 4. Sauté celery, garlic, and onions and add to soup
- 5. Add spices and simmer for 1/2 hour.
- 6. Puree about l/2 the soup for a thick soup.
- 2 cup dry black beans
- l Bay leaf
- l/4 Cup oil
- l/2 Teaspoon thyme
- l Cup chopped onions
- l/2 Teaspoon dry mustard
- l Cup chopped celery
- l Teaspoon salt
- 2 Cloves garlic, crushed or 2 peppercorns minced
- 2 Whole cloves
- 2/3 Cup raw brown rice plus 5-6 cups stock
- 6 Tablespoon milk powder (l/2 cup instant)
Instructions
- 1
Serves 6
- 2
l. Drain the beans when they are tender and mash them slightly with a
- 3
fork. (The bean stock would be excellent soup stock so don’t throw it
- 4
away.)
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2. Heat the oil in a large soup pot or pressure cooker that holds at least 4
- 6
quarts. Sauté the onions, celery, garlic and rice until the vegetables
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are soft but not browned.
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3. Stir in one cup of stock; and while continuing to cook over low heat,
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add the herbs and spices. You might want to put the bay leaf, pepper-
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corns and cloves in a tea ball or a square of cheesecloth.
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4. Add the remaining stock and the black beans.
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5. Cover the pot and pressure cook for l0 minutes or simmer 2-3 hours.
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6. Blend the milk powder with about 1/2 cup of the soup and add the mix-
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ture back to the pot. Ready for serving...
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Variation: add a can of tomatoes and their stock for a thinner soup. Adjust
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the seasoning.
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Recipe makes 3 quarts.
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l cup = approx. 4 grams of usable protein (9-ll% of average daily need)