Black Bean Soup With Rice And

Ingredients

• Servings: 6
• 1 cup dry black beans
• 1 quart beef broth
• 1 quart chicken broth
• 1/2 pound smoked ham hock
• 1 large onion, sliced
• 1 carrot, sliced
• 4 sprigs fresh parsley
• 2 cloves garlic
• 1 teaspoon ground thyme
• salt and pepper to taste
• 1 1/2 cups uncooked white rice
• 1/2 cup dry
• 1 small red onion, diced

Recipe

Cook Time: 8 hrs

Ready Time: 16 hrs


• place beans in a large bowl and cover with several inches of water. let soak 8 hours or overnight.
• drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
• strain soup into a large saucepan, reserving bean mixture. remove ham hock and discard. puree bean mixture in a blender or food processor until smooth. stir into reserved broth. cook over low heat 2 hours. season with salt and pepper.
• in the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. stir in rice. reduce heat, cover and cook 20 minutes.
• ladle soup into six bowls. top with cooked rice, a spoonful of and a sprinkling of red onion.