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Title: Latin Black Bean Soup
Categories: Bean Mexican Soup
Yield: 6 Servings
| 1 | c | Black beans; dried |
| 8 | c | Water |
| 1 | Onion; chopped | |
| 1 | Green bell pepper; chopped | |
| 2 | Cl Garlic; crushed | |
| 1 | ts | Oregano |
| 1 | ts | Ground cumin |
| 6 | oz | Tomato paste; canned |
| 3 | tb | Red wine vinegar |
| 1 | tb | Tamari soy sauce, low sodium |
| 2 | c | Brown rice; cooked |
| 1/4 | c | Green chiles; chopped |
| 1/4 | ts | Tabasco sauce |
| 2 | tb | 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 1 1/2 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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