Latin Black Bean Soup


prep 3:00       total 4:00


6 servings



1 cup black beans, dried
8 cups water
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, crushed
1 tsp. oregano
1 tsp. ground cumin
6 oz. tomato paste, canned
3 tbsp. red wine vinegar
1 tbsp. Tamari soy sauce, low sodium
2 cups brown rice, cooked
1/4 cup green chiles, chopped
1/4 tsp. Tabasco sauce
2 tbsp. fresh coriander; chopped coarsly


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 chilis, rice, Tabasco, and coriander. Cook 10 minutes. Serve hot

Author's Comments

This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy.

Similar Recipes


0 Recipe Reviews