Hearty Black Soybean And Macaroni Soup

Recipe Ingredients

2 cups	125g / 4.4oz	Diced onions
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Minced garlic
6 cups	1422ml	Vegetable stock
1		Crushed tomatoes - (28 oz)
2		Bay leaves
2		Black soybeans - (15 oz) - drained, rinsed
1 1/2 cups	219g / 7.7oz	Diced green peppers
1 1/2 cups	219g / 7.7oz	Diced red peppers
1 cup	237ml	Macaroni
3/4 cup	46g / 1.6oz	Frozen cut corn
1/2 cup	118ml	TVP
		= (textured vegetable protein)
1/4 cup	36g / 1.3oz	Freshly-chopped basil
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
2 tablespoons	30ml	Red wine
		= (or red wine vinegar)
1 tablespoon	15ml	Unbleached cane sugar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large pot, saute the onions in olive oil until soft, about 3 to 5 minutes. Add garlic and saute an additional 1 minute. Add stock, crushed tomatoes, and bay leaves. Bring to a boil and allow to boil for 15 minutes.

Add the black soybeans and both types of peppers and continue to cook soup at high heat, for an additional 7 minutes. Add remaining ingredients, reduce heat to medium and cook until macaroni is al dente, about 7 more minutes. Season to taste with salt and pepper.

This recipe yields 3 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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