Latin Black Bean Soup

Course : Beans
Serves: 6
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1 cup black beans -- dried
8 cups water
1 medium Onion -- chopped
1 medium green bell pepper -- chopped
2 cloves garlic -- crushed
1 teaspoon oregano
1 teaspoon ground cumin
6 ounces tomato paste -- canned
3 tablespoons red wine vinegar
1 tablespoon tamari soy sauce -- low sodium
2 cups brown rice -- cooked
1/4 cup green chiles -- chopped
1/4 teaspoon Tabasco sauce
2 tablespoons fresh coriander -- chopped fresh

Preparation / Directions:

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 chiles, 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.

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