Lebanese Black Bean Soup

#Lebanese Black Bean Soup - 1 C black beans - 1 C chick peas (garbanzo beans) - 1 C lentils - ½ t caraway seeds - 3 quarts stock (chicken or vegetable) - 2 onions - 2-4 cloves garlic (or more) - ¼ C olive oil - 1 C rice (brown is good) - Salt and pepper to taste

Soak black beans and chick peas overnight. Drain and palce in heavy pot with lentils, caraway seeds and stock. Saute onions andgarlic, crushed, in olive oil. Add to beans. Bring to boil; reduce heat and simmer 3 hours or until beans are tender. Add more more water if needed. Add rice during the last hour. Add salt and pepper to taste.

Freezes well. Serves 8-10

If you don’t want to soak beans overnight you can do the following: Cover beans with water and boil for 2 minutes, and let soak for 1 hour. Drain off the water and add fresh water to cook.

I usually double this recipe and freeze this in various containers. It really does freeze well.

You can always add broth when reheating if you find the soup too thick….although I like it very dense!