Latin black bean soup
6 servings
Ingredients
| Quantity | 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 |
Directions
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