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This recipe for BLACK BEAN SOUP, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, April 27, 2007


1 small pkg. dried black beans.
1 large can (49 oz.) chicken broth
1/4 cup oil
1 cup celery chopped
1 cup onion chopped
2 cloves garlic minced
1/3 cup brown rice, uncooked
1/8 tsp. Cayenne pepper
1 bay leaf
1 tsp. salt
3 peppercorns
2 whole cloves
1/2 cup powdered milk

Wash and pick black beans. Soak overnight. Drain.

In large pan heat oil; add celery, onion and garlic, saute until soft. Add rice and saute 2-3 minutes longer. Stir in soaked beans and chicken broth. Cook on medium for about 2 hours or until beans are soft.

Remove bay leaf and cloves.

In small bowl blend dried milk with about 1/2 cup soup broth. Add to soup. Stir and cook about 5 minutes more. You may need to add water as it cooks depending on consistency you prefer.

Personal Notes:
Personal Notes:
Top with sour cream and chopped green onions




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