Spicy Black Bean Soup Recipe
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Spicy Black Bean Soup
1 medium Onion, chopped
4 large Garlic cloves, minced
1/2 cup Red wine, stock, or water
28 oz Can crushed tomatoes
4 cup Water or stock
1 Green bell pepper, diced
2 Stalks celery, diced
2 cup Sliced okra
2 tsp Finely minced fresh ginger
(don't omit ginger)
1 tsp Each dried oregano, dried
Thyme, paprika, and ground
Cumin
1/4 tsp Each black pepper and
Cayenne pepper
1 cup Diced zucchini
15 oz Can black beans, with liquid
1 To 2 tablespoons soy sauce
4 cup Cooked brown rice
2 Smoked sausages
1 (opt) Habanero pepper
Braise the onion and garlic in wine until onion is soft. Add tomatoes,
water, green pepper, celery, okra, ginger, and seasonings; simmer for
15 minutes.
Add the diced zucchini and the black beans with their liquid, cover
and cook until the zucchini is just tender, about 10 minutes. Add soy
sauce to taste.
Serve over cooked brown rice.
Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page
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