Di's Spicy Black Bean Soup|
original recipe by Diane Thompson
published in 'KCTS Cooks Vegetarian' 1998
1/2 c. each medium red onion and yellow onion, chopped
2-3 cloves garlic, smashed, chopped fine
1-2 small carrots, sliced thick
1/2 c. - 1 c. diced yellow squash
1/4 tsp cayenne
1/4 tsp powdered ginger
1/4 tsp ground cloves
1/2 tsp cumin
2 - 4 c. veg. broth
1 can whole peeled tomatoes
1 can black beans
1 c. cooked rice
1/2 - 1 c. each fresh corn and peas
Saute onions and garlic together until soft. Add spices. Combine. Add carrots and squash. Saute until slightly tender. Add 1 c. broth. Use broth to take up brownings from bottom of pan. Add tomatoes. Simmer until reduced.
Add 1/2 - 1 more cup of broth. Add rice, beans, corn and peas. Simmer. Adjust spicing to taste.
Serve topped with fresh chopped tomatoes, cilantro or cheese.
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Copyright © 1996 C. Diane Thompson
Copyright © 1997 Timothy M. Radonich