Puerto rican black bean soup

Yield: 1 Servings

Measure Ingredient
4 cups Vegetable; (or chicken) stock (up to 6)
2 cups Rinsed black beans
½ cup Chopped celery
2 larges Carrots; diced
1 medium Yellow onion; diced
¼ cup Vinegar
1 teaspoon Orange or lemon peel; grated
½ teaspoon Cinnamon
1 pinch Cayenne; to taste, (I sometimes omit this for the young grandchildren)
2 teaspoons Garlic; finely chopped

Start with 4 cups of stock -- and add more as needed, depending on whether ytou want soupy soup or a side dish to serve with brown rice. Put all ingredients together in a pot and cook slowly for three hours. Serve with cooked brown rice in bottom of bowl with following garnishes to be added to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped tomatoes, chopped parsley, salsa. Serve with a loaf of french bread, warm tortillas or pita bread.

Posted to JEWISH-FOOD digest Volume 98 #027 by Joan Callaway <joancallaway@...> on Jan 15, 1998

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