Latin black bean soup

Yield: 6 servings

Measure Ingredient
1 cup Black beans; dried
8 cups Water
1 Onion; chopped
1 Green bell pepper; chopped
2 Cl Garlic; crushed
1 teaspoon Oregano
1 teaspoon Ground cumin
6 ounces Tomato paste; canned
3 tablespoons Red wine vinegar
1 tablespoon Tamari soy sauce, low sodium
2 cups Brown rice; cooked
¼ cup Green chiles; chopped
¼ teaspoon Tabasco sauce
2 tablespoons Fresh coriander; chopped fre

Recipe by: McDougall Plan Place beans and water in a large soup pot.

Bring to boil; cook for 2 minutes. Remove from heat, cover, and let rest for about 45 minutes. Return to heat. Add onion, garlic, green pepper, oregano, and cumin. Cover and let cook over low heat for 1½ hours. Add tomato paste, vinegar, and tamari. Cook an additional 30 minutes. Add chilis, rice, Tabasco, and coriander. Cook 10 minutes. Serve hot.

HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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