Spicy Vegetable Soup With Black Beans

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Spicy Vegetable Soup With Black Beans

 

1 medium onion, chopped

4 large garlic cloves, minced

1/2 cup red wine, stock, or water

1 28 ounces ca crushed tomatoes

4 cups water or stock

1 green bell pepper, diced

2 stalks celery, diced

2 cups sliced okra

2 teaspoons finely minced fresh ginger, don't omit ginger

1 teaspoon dried oregano, dried thyme, paprika, and ground cumin

1/4 teaspoon black pepper and

cayenne pepper

1 cup diced zucchini

1 15 ounces can black beans, with liquid

1 tablespoon soy sauce, up to 2

4 cups cooked brown rice

 

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.

Makes 4 servings.