Latin Black Bean Soup Recipe

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Latin Black Bean Soup Ingredients

1 cup black beans, dried
8 cup water
1 onion, chopped
1 green bell pepper, chopped
2 cl 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 cup brown rice, cooked
1/4 cup green chiles, chopped
1/4 tsp tabasco sauce
2 tbsp fresh coriander, chopped fre

A Recipe for
Latin Black Bean Soup

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This Recipe for Latin Black Bean Soup is one of thousands in the Recipes-to-go Bean Cookbook.

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Latin Black Bean Soup Recipe
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This is a recipe for Latin Black Bean Soup from the recipe cookbook of Recipes-to-go (Bean)

Food Tip
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Latin Black Bean Soup recipe - a tasty recipe for you to add to your collection!
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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Latin Black Bean Soup

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Latin Black Bean Soup Directions

Recipe by: McDougall Plan 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.

HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less
coriander if you prefer your foods less spicy. From the collection of
Sue Smith, S.Smith34, Uploaded June 16, 1994

Serves: 6

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Latin Black Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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