Puerto Rican Black Bean Soup

• 4 cups Chicken Stock
• 2 cups Black Beans, Rinsed
• 1/2 cups Celery, Chopped
• 2 whole Large Carrots, Diced
• 1 whole Medium Yellow Onion, Diced
• 1/4 cups Cider Vinegar
• 1 teaspoon Orange Or Lemon Zest
• 1/2 teaspoons Ground Cinnamon
• 1 pinch Cayenne, To Taste
• 2 teaspoons Finely Minced Garlic

1. I start with 4 cups of chicken stock, adding more as needed, as this depends on whether you want a soupy soup or a stew-like consistency.
2. Put all ingredients together in a pot and cook slowly for three hours.
3. I serve this zesty soup with cooked brown rice in the bottom of bowl and let guests add their choice from selection of the following garnishes: sour cream or yogurt, chopped green onions, chopped red onions, diced tomatoes, chopped parsley, grated cheese, and salsa.
4. Serve with crusty French bread, warm tortillas, or baked tostadas.

chicken, black beans, celery, carrots, yellow onion, vinegar, orange or, ground cinnamon, cayenne, garlic

Taken from tastykitchen.com/recipes/main-courses/puerto-rican-black-bean-soup/ (may not work)