Black Bean Soup
From the kitchen of Jan G.
I've been making this soup recipe since about 1977. I often made it while in college because it was hearty, quick, and relatively inexpensive. Using precooked rice and beans speeds up the process.
2 Tbsp. olive oil
1 c. diced onions
2 cloves minced garlic
1 c. diced celery
1 c. diced carrots
2/3 c. brown rice (Lotus Foods Bhutan Red or Madagascar Pink rice works very well and cooks faster)
1 bay leaf
1/2 - 1 tsp. salt
1/2 tsp. black pepper
2 c. cooked black beans (save stock) or 1 15 oz can black beans
3-5 c. water or stock as needed
juice of half a lemon
- In a large soup pot, combine the olive oil, onions, garlic, celery, carrots, and rice. Saute for about 5 minutes until veggies are just tender.
- Add bay leaf, salt, pepper, beans and 3 cups of stock (any kind) or water. Add more liquid as necessary as it cooks.
- Cover and cook for 30 minutes for the red or pink rice and 45 minutes for the brown rice.
- Add lemon juice and serve.