Puerto rican black bean soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Vegetable; (or chicken) stock (up to 6) |
| 2 | cups | Rinsed black beans |
| ½ | cup | Chopped celery |
| 2 | larges | Carrots; diced |
| 1 | medium | Yellow onion; diced |
| ¼ | cup | Vinegar |
| 1 | teaspoon | Orange or lemon peel; grated |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Cayenne; to taste, (I sometimes omit this for the young grandchildren) |
| 2 | teaspoons | Garlic; finely chopped |
Directions
Start with 4 cups of stock -- and add more as needed, depending on whether ytou want soupy soup or a side dish to serve with brown rice. Put all ingredients together in a pot and cook slowly for three hours. Serve with cooked brown rice in bottom of bowl with following garnishes to be added to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped tomatoes, chopped parsley, salsa. Serve with a loaf of french bread, warm tortillas or pita bread.
Posted to JEWISH-FOOD digest Volume 98 #027 by Joan Callaway <joancallaway@...> on Jan 15, 1998
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