Black Bean Soup

Filed under: Recipes — Artflux at 10:17 am on Tuesday, January 9, 2007

1 cup dry black beans cooked
2 tbsn olive oil
1 cup  chopped onions
1 cup chopped celery
2 cloves garlic crushed or minced
2/3 cup raw short brown rice
5-6 cups stock
1 hot pepper minced
1 bay leaf
1/2 tsp thyme
1/2 tsp dry mustard
1-2 tsps salt
2 peppercorns
2 whole cloves
6 tbsp powdered milk

Drain the beans when they are tender and mash them.  If there is any stock left save it.

Heat the oil in a large soup pot that holds at least 4 quarts. Saute the onions, celery, garlic, and rice until the vegetables are soft.

Stir in one cup of stock, and while continuing to cook over low hear, add the herbs and spices.

Add the remaining stock and black beans.

Cover the pot and simmer for 2 to 3 hours

Blend the milk powder with about 1/2 cup of the soup and add the mixture back to the pot.

Adjust the seasoning.

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