Black bean soup (rapp)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black beans, soaked |
| 8 | cups | Water |
| 2 | tablespoons | Salt |
| 1 | cup | Onion, chopped |
| 1 | cup | Green pepper, chopped |
| 1 | cup | Celery, chopped |
| 1 | cup | Carrots, chopped |
| 8 | tablespoons | Olive oil |
| 6 | Garlic cloves | |
| 1 | tablespoon | Cumin |
| 4 | teaspoons | White vinegar |
| 1 | teaspoon | Soy sauce |
Directions
Simmer beans in water till soft.
Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.
Drain about ½ c water from beans & add it to the saute. Cook over a low heat for 30 minutes.
Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary.
Joel Rapp, "Mother Nature's Vegetarian Feasts"
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