Spicy Vegetable Soup with Black Beans

• 1 medium onions chopped
• 4 large garlic cloves minced
• 1/2 cup red wine stock, or water
• 28 ounces tomatoes, canned, crushed
• 4 cups water or stock
• 1 each green bell peppers diced
• 2 Stalks celery diced
• 2 cups okra sliced
• 2 teaspoons ginger fresh, finely minced
• 1 teaspoon oregano dried
• 1tsp thyme
• 1 teaspoon paprika
• 1 teaspoon cumin ground
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup zucchini diced
• 15 ounces black beans with liquid
• 1-2 tablespoons soy sauce, tamari
• 4 cups brown rice cooked

1. Braise the onion and garlic in wine until onion is soft.
2. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes.
3. Add the diced zucchini and the black beans with their liquid, cover and cook until the zucchini is just tender, about 10 minutes.
4. Add soy sauce to taste.
5. Serve over cooked brown rice.

onions, garlic, red wine stock, tomatoes, water, green bell peppers, celery, okra, ginger fresh, oregano, thyme, paprika, cumin ground, black pepper, cayenne pepper, zucchini, black beans, soy sauce, brown rice

Taken from recipeland.com/recipe/v/spicy-vegetable-soup-black-bean-41483 (may not work)