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BLACK BEAN SOUP WITH RICE
2
l
Cup dry black beans,
Bay leaf
l/4 Cup oil
l/2 Teaspoon thyme
l
Cup chopped onions
l/2 Teaspoon dry mustard
l
Cup chopped celery
l
Teaspoon salt
2
2
2
6
Cloves garlic, crushed or 2 peppercorns minced
Whole cloves
/3 Cup raw brown rice plus 5-6 cups stock
Tablespoon milk powder (l/2 cup instant)
l.
2
3
Drain the beans when they are tender and mash them slightly with a
fork. (The bean stock would be excellent soup stock so don’t throw it
away.)
. Heat the oil in a large soup pot or pressure cooker that holds at least 4
quarts. Sauté the onions, celery, garlic and rice until the vegetables
are soft but not browned.
. Stir in one cup of stock; and while continuing to cook over low heat,
add the herbs and spices. You might want to put the bay leaf, pepper-
corns and cloves in a tea ball or a square of cheesecloth.
4
5
6
. Add the remaining stock and the black beans.
. Cover the pot and pressure cook for l0 minutes or simmer 2-3 hours.
. Blend the milk powder with about 1/2 cup of the soup and add the mix-
ture back to the pot. Ready for serving...
Variation: add a can of tomatoes and their stock for a thinner soup. Adjust
the seasoning.
Recipe makes 3 quarts.
l cup = approx. 4 grams of usable protein (9-ll% of average daily need)
1
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