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cuban-black-bean-rice-soup recipe

Date: Sun, 17 Jan 1999 00:43:32 +0000
From: Maralyn (maralyn.olsen@virgin.net)

Cuban Black Bean & Rice Soup 
        Serves 8

        PREP TIME: 10 minutes 
         COOKING TIME: 2 1/2 hours

              41/2 quarts water 
              12 ounces black beans, picked over 
              10 cloves garlic, minced 
              1/2 teaspoon crushed red pepper flakes 
              1/2 teaspoon fennel seeds 
              1 bay leaf 
              1 cup chopped parsley 
              1 28-ounce can whole tomatoes in juice, crushed with your
              1/2 cup brown rice, uncooked 
              Salt to taste 
              1 teaspoon black pepper 

         1. Bring water to a boil in a large covered pot. Add beans,
         garlic, red pepper flakes, fennel seeds, bay leaf and
         parsley. Cook over medium heat, uncovered, for 1 hour,
         stirring frequently.

         2. Add rice, salt and pepper. Lower heat and simmer 1 hour,
         stirring frequently. Stir in tomatoes and cook 30 minutes or
         until beans are soft.  Season to taste.

kwvegan vegan