Title: Black Bean Soup #1
Categories: Vegetable Soup
Yield: 6 Servings
| 2 | lb | Black beans |
| 1/2 | c | Sunflower oil |
| 1/2 | lb | Bacon |
| 1/2 | lb | Diced ham |
| 8 | | Chopped onions |
| 7 | | Minced cloves garlic |
| 7 | | Stalks chopped celery w/leaves |
| 3 | c | Uncooked brown rice |
| 1/2 | ts | Cayenne |
| 1 | tb | Vegtable season salt |
| 4 | ts | Ground cumin |
| 1/4 | c | White wine |
| 1 | c | Sherry |
| 6 | qt | Chicken broth OR 3 bouillon cubes and 6 qt of water |
Wash black beans, cover with water and allow to soak
overnight; rinse; drain; set aside. Pour oil into large soup
pot. Add bacon, ham, onion, garlic and celery. Cook at high
simmmer until vegetables are soft, about 30 minutes. Add beans,
rice, seasonings, and broth to soup pot. Bring to boil; reduce
heat, cover and simmer 2 1/2-3 hours. Let soup cool; put
through a blender a little at a time until smooth.Return to
soup pot; reheat on low about 45 minutes, adding wine
andsherry. Ladle into bowls.