MOM'S BLACK BEAN SOUP

MOM'S BLACK BEAN SOUP image

Number Of Ingredients 13

~ a little olive oil
~ 1 medium-sized onion, chopped
~ 2 cloves garlic, peeled and chopped finely
~ 2 or 3 stalks celery, chopped
~ 3/4 cup brown rice (uncooked)
~ 2 15-ounce cans cooked black beans
~ 1 tsp. cumin
~ 2 tsp. thyme (dried, not fresh)
~ 1 tsp. chili powder
~ 1 tsp. dried basil
~ approximately 6 cups vegetable broth (I like using mushroom broth)
~ salt and pepper to taste (sometimes I use a splash of soy sauce instead of
salt - it adds flavor in addition to the saltiness)

Steps:

Saute the onion in olive oil. When it begins to soften, add the garlic and celery. Let them saute for a few minutes, then add the rice. Saute several minutes more and add about a cup of the broth. Stir well and add the seasonings. Let the seasonings cook for a few minutes, then add the black beans and the rest of the broth. Bring it just to a boil, then simmer for one-and-a-half to two hours, stirring occasionally. As the rice cooks, the soup will thicken, so keep an eye on it and add liquid as needed. I usually just keep some water hot in the tea kettle and add a bit to the soup every now and then as it cooks; you could add broth instead if you have extra. Correct the seasonings (more of this or that) before you eat it. I personally think this soup is best when it's only slightly salted, because then you really get the flavor of the black beans.