Black Bean Vegetable Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 cups dried black beans
• 32 fluid ounces vegetable broth or 32 fluid ounces chicken broth, divided
• 1 large onion, chopped small
• 4 cloves garlic, chopped small
• 2 cups water
• 1 large potato, peeled and cubed 1/2 inch
• 14 1/2 fluid ounces canned plum tomatoes, crushed and include liquid (no salt)
• 1/2 teaspoon dried thyme
• 3/4 teaspoon ground cumin
• 1 cup fresh green beans, cut into 3/4 inch lengths
• 1 large carrot, scrubbed and coarsley shredded
• 1 large green pepper, seeded and chopped
• 1 large sweet red pepper, seeded and chopped
• 2 large celery ribs, chopped small
• 1/4 teaspoon tabasco sauce or 1/4 teaspoon red hot sauce
• 4 large green onions, chopped small

Recipe

• 1 soak black beans in water overnight.
• 2 the next day, drain and rinse before using.
• 3 in a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
• 4 reduce heat; cover and simmer for 6 to 8 minutes.
• 5 or until onions are jnst tender.
• 6 stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
• 7 reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
• 8 add shredded carrots, green and red peppers, chopped celery, tabasco sauce and cook for an additional 5 minutes.
• 9 adjust seasonings to taste.
• 10 garnish each serving with chopped green onions.
• 11 refrigerate any unused portion.
• 12 you may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
• 13 you can also use canned black beans to speed up the process.
• 14 use 2- 15 fluid ounce cans, drained and rinsed.
• 15 cauliflower florets would also enhance the soup, use about 1 cup of florets.