*  Exported from  MasterCook  *

                         Black Bean and Rice Soup

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans                            Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried black beans
   6      cups          water
   4      cups          vegetable stock
     1/4  cup           olive oil
   1      large         onion -- finely chopped
   4      cloves        garlic cloves -- minced (4 to 6)
   1 1/2  teaspoons     cumin
   1 1/2  teaspoons     oregano
   2      teaspoons     salt
   1 1/2  cups          cooked brown rice
   2      tablespoons   red wine vinegar -- (2 to 3)
   2      cups          sour cream
   4                    green onions -- thinly sliced
   6                    radishes -- thinly sliced
                        Lime wedges

Rinse and sort beans, drain well. Place beans and water in a large kettle
 and bring to a boil over high heat. Cover, reduce heat; simmer until beans
  absorb most of the water, about 30 to 45 minutes. Add stock and continue
  simmering, covered, until beans are tender, about 1 hour. Meanwhile, in
  saucepan, heat oil. Add onion, garlic, cumin, oregano, cook until onion is  soft. Set aside
. In a blender or food processor, blend until smooth about 2  cups of beans with a 
little broth. Return puree to kettle, add salt, onion  mixture, rice and vinegar.
 Cook over medium heat until soup is steaming.  Add more salt, if desired. 
Serve with sour cream, green onions, radishes  and lime wedges for garnish. 
Makes 14 to 16 cups.

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NOTES : Posted by Scirocco on IChef 10-28-96