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Latin Black Bean Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, C, P
    MineralsZinc, Copper, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 c Black beans; dried

    2. 8 c Water

    3. 1 Onion; chopped

    4. 1 Green bell pepper; chopped

    5. 2 Cl Garlic; crushed

    6. 1 ts Oregano

    7. 1 ts Ground cumin

    8. 6 oz Tomato paste; canned

    9. 3 tb Red wine vinegar

    10. 1 tb Tamari soy sauce, low sodium

    11. 2 c Brown rice; cooked

    12. 1/4 c Green chiles; chopped

    13. 1/4 ts Tabasco sauce

    14. 2 tb Fresh coriander; chopped fre

    Instructions Jump to Ingredients ↑

    1. 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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