Recipe - Latin Black Bean Soup

1 cup Black beans; dried
8 cup Water
1 Onion; chopped
1 Green bell pepper; chopped
2 Cl Garlic; crushed
1 teaspoon Oregano
1 teaspoon Ground cumin
6 ounce Tomato paste; canned
3 tablespoon Red wine vinegar
1 tablespoon Tamari soy sauce, low sodium
2 cup Brown rice; cooked
One fourth cup Green chiles; chopped
One fourth teaspoon Tabasco sauce
2 tablespoon 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 One half 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip