Spicy Vegetable Soup With Black Beans

Course : Beans
Serves: 4
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1 medium onion -- chopped
4 large garlic cloves -- minced
1/2 cup red wine -- stock, or water
28 ounces crushed tomatoes
4 cups water or stock
1 medium green bell pepper -- diced
2 stalks celery -- diced
2 cups sliced okra
2 teaspoons finely minced fresh ginger (dont omit ginger)
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup diced zucchini
15 ounces black beans -- with liquid
1 tablespoon soy sauce -- up to 2
4 cups cooked brown rice

Preparation / Directions:

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

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