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Puerto Rican Black Bean Soup Recipe

by Global Cookbook

Ingredients

4 c. Vegetable, (or possibly chicken) stock (up to 6) 2 c. Rinsed black beans 1/2 c. Minced celery 2 lrg Carrots, diced 1 med Yellow onion, diced

1/4 c. Vinegar 1 tsp Orange or possibly lemon peel, grated 1/2 tsp Cinnamon 1 pch Cayenne, to taste, (I sometimes omit this for the young grandchildren) 2 tsp Garlic, finely minced

Directions

1. Start with 4 c. of stock - and add in more as needed, depending on whether ytou want soupy soup or possibly a side dish to serve with brown rice. Put all ingredients together in a pot and cook slowly for three hrs. Serve with cooked brown rice in bottom of bowl with following garnishes to be added to taste: non-fat lowfat sour cream or possibly yogurt, minced green onions, minced red onions, minced tomatoes, minced parsley, salsa. Serve with a loaf of french bread, hot tortillas or possibly pita bread.

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