Spicy Vegetable Soup with Black Beans
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 4 | large |
garlic cloves
minced |
*
|
| ½ | cup |
red wine
stock, or water |
*
|
| 28 | ounces |
tomatoes, canned, crushed
|
|
| 4 | cups |
water
or stock |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | Stalks |
celery
diced |
*
|
| 2 | cups |
okra
sliced |
|
| 2 | teaspoons |
ginger
fresh, finely minced |
|
| 1 | teaspoon |
oregano
dried |
|
| 1tsp |
thyme
|
*
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | cup |
zucchini
diced |
|
| 15 | ounces |
black beans
with liquid |
|
| 1-2 | tablespoons |
soy sauce, tamari
|
|
| 4 | cups |
brown rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 4 | large |
garlic cloves
minced |
*
|
| 118 | ml |
red wine
stock, or water |
*
|
| 809.2 | ml/g |
tomatoes, canned, crushed
|
|
| 946 | ml |
water
or stock |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | Stalks |
celery
diced |
*
|
| 473 | ml |
okra
sliced |
|
| 1E+1 | ml |
ginger
fresh, finely minced |
|
| 5 | ml |
oregano
dried |
|
|
thyme
|
*
|
||
| 5 | ml |
paprika
|
|
| 5 | ml |
cumin
ground |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 237 | ml |
zucchini
diced |
|
| 433.5 | ml/g |
black beans
with liquid |
|
|
soy sauce, tamari
|
|
||
| 946 | ml |
brown rice
cooked |
|
Directions
Braise the onion and garlic in wine until onion is soft. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes.
Add the diced zucchini and the black beans with their liquid, cover and cook until the zucchini is just tender, about 10 minutes. Add soy sauce to taste.
Serve over cooked brown rice.
