Black Bean Soup

• 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

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

black beans, chicken stock, oil, celery, onion, garlic, brown rice, cayenne, bay leaf, salt, peppercorns, cloves, powdered milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410318 (may not work)