Black Bean Soup
alice sullivan
OtherOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 1 cup dry black beans
- 6 cups either chicken or beef stock
- ¼ cup oil
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, crushed
- ½ cup powdered milk
- 1 bay leaf
- 1 teaspoon salt
- 2-4 pepper corns
- 2 whole cloves
Instructions
- 1
Soak beans overnight. Drain and cook with 6 cups stock until tender, about 2 hours.
- 2
In large Dutch oven, heat oil; sauté celery, onion, and garlic until soft.
- 3
Add rice and sauté 2-3 minutes longer.
- 4
Stir in 1 cup of stock from beans. Add beans and rest of liquid in which they were cooked.
- 5
Add remaining ingredients except milk.
- 6
Cook 1-2 hours.
- 7
Blend milk with ½ cup soup broth; add mixture to soup.
- 8
Serve garnished with chopped green onion and lime slices, if desired.
Tags
soupamericanother