BLACK BEAN & BROWN RICE SOUP

BLACK BEAN & BROWN RICE SOUP image

Provided by Ellen Bales

Time 2h40m

Number Of Ingredients 13

4 qt water
1 lb dried black beans, rinsed
1 Tbsp olive oil
10 clove garlic, minced
1/2 tsp crushed red pepper flakes
1 bay leaf
1/2 c chopped fresh parsley
1 tsp chicken bouillon granules
1 c uncooked brown rice, rinsed (i used 1 bag of quick-cooking brown rice)
1 tsp salt
1/4 tsp ground black pepper
1 can(s) (14 oz.) diced tomatoes in juice
chopped fresh parsley for garnish if desired

Steps:

1. Soak beans overnight --OR -- bring to a boil in large pot of water; boil for 3 minutes. Remove from heat and let sit for 2 hours. Drain and rinse well.
2. In a large covered pot, bring 4 qts. of water to a boil. Add beans, oil, garlic, red pepper flakes, bay leaf, and parsley.
3. Cook over medium heat, uncovered, for 1 hour, stirring occasionally. Add rice, salt, pepper, and chicken boullion granules. Reduce heat and simmer for 1 more hour, stirring occasionally.
4. Stir tomatoes and juices into soup. Cook 30-45 minutes or until beans are soft. Serve hot with crusty bread.