Latin Black Bean Soup

Recipe Ingredients

1 cup	160g / 5.6oz	Black beans - dried
8 cups	1896ml	Water
1		Onion - chopped
1		Green bell pepper - chopped
2		Garlic - crushed
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Ground cumin
6 oz	170g	Tomato paste - canned
3 tablespoons	45ml	Red wine vinegar
1 tablespoon	15ml	Tamari soy sauce - low sodium
2 cups	320g / 11oz	Brown rice - cooked
1/4 cup	36g / 1.3oz	Green chiles - chopped
1/4 teaspoon	1.3ml	Tabasco sauce
2 tablespoons	30ml	Fresh coriander - chopped fresh

Recipe Instructions

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.

Source:
McDougall Plan

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