Spicy Vegetable Soup with Black Beans
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INGREDIENTS
- 1 md Onion ; chopped
- 1 soy sauce ; To 2 tablespoons
- 2 c okra ; Sliced
- 1 28-oz can crushed tomatoes
- 1 15-oz can black beans, with liquid
- Cayenne pepper
- Cumin
- 4 c brown rice, cooked
- 1 ts dried oregano ; dried thyme, paprika, (each)
- 1 Green bell pepper ; diced
- 1/4 ts black pepper and cayenne ; Each
- 2 ts fresh ginger ; Finely minced
- 1/2 c Red wine ; stock, or water
- 2 Stalks celery ; diced
- 4 lg Garlic ; minced
- 4 c Water ; or stock
- 1 c zucchini ; Diced
INSTRUCTIONS
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
NOTES
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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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (868g) | ||
| Recipe Makes: 4 | ||
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| Calories: 551 | ||
| Calories from Fat: 29 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.3g | 4 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 489.3mg | 17 % | |
| Potassium 1606.8mg | 42 % | |
| Total Carbohydrate 104.1g | 31 % | |
| Dietary Fiber 20.4g | 82 % | |
| Sugars, other 83.7g | ||
| Protein 20.4g | 29 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 551
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