Black Bean Soup Recipe
Ingredients
| Dry black beans | 1 Cup (16 tbs), cooked | |
| Oil | 1/4 Cup (16 tbs) | |
| Onions | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 2/3 cup raw brown rice | ||
| Stock | 6 Cup (16 tbs) | |
| Cayenne | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| Thyme | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Peppercorns | 2 To taste | |
| Whole Cloves | 2 | |
| Milk powder | 6 Tablespoon | |
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.
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.
Chef
