Recipe - Black Bean And Vegetable Soup

4 cup Vegetable; (or chicken)
stock (up to 6)
2 cup Rinsed black beans
One half cup Chopped celery
1 lg Carrot; minced
1 lg Yellow onion; minced
One fourth cup Vinegar
1 teaspoon Orange or lemon peel; grated
One half teaspoon Cinnamon
1 pn Cayenne; to taste, (as a New
Mexican I use much more)

Start with 4 cups of stock and add more as needed, depending on how
thick you like your soup. Put all ingredients together in a pot and cook
slowly for three hours.

Serve with the following garnishes to add to taste: nonfat sour cream or
yogurt, chopped green onions, chopped red onions, chopped hardboiled eggs,
chopped tomatoes, chopped parsley, salsa.

Serve with a loaf of french bread, warm tortillas or pita bread. This is
black bean soup as it is made in Mexico where the soups are superb. Enjoy!

Posted to recipeludigest Volume 01 Number 536 by "Eeyore"
efalt@totacc.com on Jan 15, 1998