Title: Spicy Black Bean Soup
Categories: Soups/stews, Vegetables, Meats, Ethnic
Yield: 4 Servings

1 md Onion, chopped
4 lg Garlic cloves, minced
1/2 c Red wine, stock, or water
28 oz Can crushed tomatoes
4 c Water or stock
1 Green bell pepper, diced
2 Stalks celery, diced
2 c Sliced okra
2 ts Finely minced fresh ginger
(don't omit ginger)
1 ts Each dried oregano, dried
Thyme, paprika, and ground
Cumin
1/4 ts Each black pepper and
Cayenne pepper
1 c Diced zucchini
15 oz Can black beans, with liquid
1 To 2 tablespoons soy sauce
4 c Cooked brown rice
2 Smoked sausages
1 (opt) Habanero pepper

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
Posted to MM-Recipes Digest V4 #299 by roy@indy.net (Roy) on Nov 19, 1997