Black Bean Vegetable Soup

Ingredients

• 2 cups dried black beans
• 32 fluid ounces vegetable broth or 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 red hot sauce
• 4 large green onions, chopped small

Directions

1. 1

   Soak black beans in water overnight.

2. 2

   The next day, drain and rinse before using.

3. 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. 4

   Reduce heat; cover and simmer for 6 to 8 minutes.

5. 5

   or until onions are jnst tender.

6. 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. 7

   Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.

8. 8

   Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.

9. 9

   Adjust seasonings to taste.

10. 10

    Garnish each serving with chopped green onions.

11. 11

    Refrigerate any unused portion.

12. 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. 13

    You can also use canned black beans to speed up the process.

14. 14

    Use 2- 15 fluid ounce cans, drained and rinsed.

15. 15

    Cauliflower florets would also enhance the soup, use about 1 cup of florets.