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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