Weekly Recipe #117: Jan's Black Bean Soup

Last week we asked for YOUR recipes and stories, and you answered. This week's recipe is from Jan G. a Sunday morning kitchen volunteer. Have more recipes to share? Send 'em, we love 'em!>>

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

1. 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.
2. Add bay leaf, salt, pepper, beans and 3 cups of stock (any kind) or water. Add more liquid as necessary as it cooks.
3. Cover and cook for 30 minutes for the red or pink rice and 45 minutes for the brown rice.
4. Add lemon juice and serve.