Black Bean Soup - cooking recipe

Ingredients

1 c. dry black beans
6 c. chicken stock
1/4 c. oil
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, crushed
1/3 c. uncooked brown rice
1/8 tsp. cayenne
1 bay leaf
1 tsp. salt
24 peppercorns
2 whole cloves
1/2 c. powdered milk

Preparation

Soak beans overnight.
Drain and cook with 6 cups stock until tender, about 2 hours.
In large pot, heat oil; saute celery, onion and garlic until soft.
Add rice and saute 2 to 3 minutes longer. Stir in 1 cup stock from beans.
Add beans and rest of liquid in which they were cooked.
Add remaining ingredients except milk. Cook 1 to 2 hours.
Blend milk with 1/2 cup soup broth, add mixture to soup.
Serve garnished with chopped green onions and a drop of sour cream.