"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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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