Black Bean Soup #1
Yield
6 servingsPrep
?Cook
?Ready
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
black beans
|
|
| ½ | cup |
sunflower oil
|
|
| ½ | pound |
bacon
|
|
| ½ | pound |
ham
diced |
|
| 8 | each |
onions
chopped |
|
| 7 | cloves |
garlic
peeled and minced |
|
| 7 | each |
celery stalks
chopped with leaves |
|
| 3 | cups |
brown rice
uncooked |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
vegetable salt
|
* |
| 4 | teaspoons |
cumin
ground |
|
| ¼ | cup |
white wine
|
*
|
| 1 | cup |
sherry
|
*
|
| 6 | quarts |
chicken broth
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
black beans
|
|
| 118 | ml |
sunflower oil
|
|
| 226.8 | g |
bacon
|
|
| 226.8 | g |
ham
diced |
|
| 8 | each |
onions
chopped |
|
| 7 | cloves |
garlic
peeled and minced |
|
| 7 | each |
celery stalks
chopped with leaves |
|
| 7.1E+2 | ml |
brown rice
uncooked |
|
| 2.5 | ml |
cayenne pepper
|
|
| 15 | ml |
vegetable salt
|
* |
| 2E+1 | ml |
cumin
ground |
|
| 59 | ml |
white wine
|
*
|
| 237 | ml |
sherry
|
*
|
| 6 | quarts |
chicken broth
|
*
|
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 to 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.
