Thursday, January 31, 2013

Black Bean and Vegetable Soup

We've had a cold snap where I live, and nothing warms better than soup. In fact, for a period of about one week, I think I made a different soup every night!

Black Bean and Vegetable Soup

One onion, chopped
4 cloves garlic, chopped
1/2 c. dry red wine
28 oz. can diced tomatoes
4 c. vegetable stock
One green bell pepper, chopped
2-3 stalks of celery, sliced
One bag of frozen sliced okra
2 t. grated fresh ginger
1 t. oregano
1 t. thyme
1 t. paprika
1 t. cumin
1/4 t. black pepper
1/4 t. cayenne pepper
One zucchini, peeled and chopped
One can black beans, drained
1 T. soy sauce

Saute onion and garlic in the wine. Add remaining ingredients, except for the zucchini and black beans, simmer for about 15 minutes. Add zucchini and beans and continue simmering for an additional 10 minutes. Add soy sauce and serve over brown rice. Enjoy!

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