Latin Black Bean Soup

1 c Black beans; dried

8 c Water

1 Onion; chopped

1 Green bell pepper; chopped

2 Cl Garlic; crushed

1 ts Oregano

1 ts Ground cumin

6 oz Tomato paste; canned

3 tb Red wine vinegar

1 tb Tamari soy sauce, low sodium

2 c Brown rice; cooked

1/4 c Green chiles; chopped

1/4 ts Tabasco sauce

2 tb Fresh coriander; chopped fre

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