Spicy Vegetable Soup with Black Beans
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Try this Spicy Vegetable Soup with Black Beans recipe, or contribute your own. "Red wine" and "Lunch" are two of the tags cooks chose for Spicy Vegetable Soup with Black Beans.
"This is a great "soup, though it's very much like a chili! We made it by adding white rice at the end rather than serving over brown rice. Great for winter." - bankshot009Yield: 4 Ready in 1 hours
Cuisine: AmericanMain Ingredient: Soup
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| 1 mdOnion; chopped |
| 1 soy sauce; To 2 tablespoons |
| 2 cokra; Sliced |
| 1 28-oz cancrushed tomatoes |
| 1 15-oz canblack beans, with liquid |
| Cayenne pepper |
| Cumin |
| 4 cbrown rice, cooked |
| 1 tsdried oregano; dried thyme, paprika, (each) |
| 1 Green bell pepper; diced |
| 1/4 tsblack pepper and cayenne; Each |
| 2 tsfresh ginger; Finely minced |
| 1/2 cRed wine; stock, or water |
| 2 Stalkscelery; diced |
| 4 lgGarlic; minced |
| 4 cWater; or stock |
| 1 czucchini; Diced |
Spicy Vegetable Soup with Black Beans Preparation
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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This variation was made with white rice added to the soup rather than serving over brown rice as indicated in the recipe.
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bankshot009
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