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Black Bean and Rice Soup
Eve's card file, been there forever
A meal in itself, this hearty soup has a combination of flavors that is difficult to describe but wonderful to experience.
450 g 1 lb. (2 & 1/2 cups) dry black beans
water to soak
1420 ml6 c. water/vegetable stock
2-3 T. olive oil
1 large onion, finely chopped
4-6 cloves garlic, minced
7 ml1 & 1/2 tsp. each cumin and oregano
7 ml1 & 1/2 tsp. salt
350 ml1 & 1/2 c. cooked brown rice
44 ml3 T. red wine vinegar
garnish (optional):
1-2 c. vegan sour cream*
4 scallions, thinly sliced
6 radishes, thinly sliced
lime or lemon wedges
Cook rice if you don't have some on hand (add 1/2 cup dry rice to a cup of boiling water, let simmer about 40 minutes).
Soak the beans a few hours to overnight in water to cover plus a couple of inches. Drain the soaked beans and transfer to a 3-4-qt. kettle. Add 6 c. water and/or stock and simmer until tender, about one hour.
Saute onion, garlic, cumin and oregano in oil. Set aside.
Whirl 2 c. beans in a blender until smooth and return to kettle (or use an immersion blender to blend some, not all, of the beans right in the pot.) Stir in salt, onion mixture, rice and vinegar. Cook over medium heat until soup is steaming.
Pass sour cream, green onions, radishes and lime/lemon wedges at the table. They are all wonderful additions but If you don't have any or all of them, the soup can stand alone.
*Vegan Gourmet makes a good vegan store-bought sour cream. Homemade is even better. Here is a version made with tofu, sent by Susan: Tofu Sour Cream