Title: Spicy Black Bean Soup
Categories: Soup Vegetable Meat Ethnic
Yield: 4 Servings

1	md	Onion, chopped
4	lg	Garlic cloves, minced
1/2	c	Red wine, stock, or water
28	oz	Can crushed tomatoes
4	c	Water or stock
1		Green bell pepper, diced
2		Stalks celery, diced
2	c	Sliced okra
2	ts	Finely minced fresh ginger
		(don't omit ginger)
1	ts	Each dried oregano, dried
		Thyme, paprika, and ground
		Cumin
1/4	ts	Each black pepper and
		Cayenne pepper
1	c	Diced zucchini
15	oz	Can black beans, with liquid
1		To 2 tablespoons soy sauce
4	c	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 230

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