Black bean soup #1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Black beans |
| ½ | cup | Sunflower oil |
| ½ | pounds | Bacon |
| ½ | pounds | Diced ham |
| 8 | Chopped onions | |
| 7 | cloves | Garlic, minced |
| 7 | Stalks chopped celery | |
| W/leaves | ||
| 3 | cups | Uncooked brown rice |
| ½ | teaspoon | Cayenne |
| 1 | tablespoon | Vegtable season salt |
| 4 | teaspoons | Ground cumin |
| ¼ | cup | White wine |
| 1 | cup | Sherry |
| 6 | quarts | Chicken broth OR |
| 3 | Bouillon cubes and 6 qt of | |
| Water | ||
Directions
Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot.
Bring to boil; reduce heat, cover and simmer 2½-3 hours. Let soup cool; put through a blender a little at a time until smooth.Return to soup pot; reheat on low about 45 minutes, adding wine andsherry.
Ladle into bowls.