Black bean soup #1

Yield: 1 servings

Measure Ingredient
2 pounds Black beans
½ cup Sunflower oil
½ pounds Bacon
½ pounds Diced ham
8 \N Chopped onions
7 cloves Garlic, minced
7 \N Stalks chopped celery
\N \N 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 \N Bouillon cubes and 6 qt of
\N \N Water

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.

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