Latin Black Bean Soup

• 1 cup black beans, dried
• 8 cups water
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, crushed
• 1 tsp. oregano
• 1 tsp. ground cumin
• 6 oz. tomato paste, canned
• 3 tbsp. red wine vinegar
• 1 tbsp. Tamari soy sauce, low sodium
• 2 cups brown rice, cooked
• 1/4 cup green chiles, chopped
• 1/4 tsp. Tabasco sauce
• 2 tbsp. fresh coriander; chopped coarsly

1. Place beans and water in a large soup pot.
2. Bring to boil; cook for 2 minutes.
3. Remove from heat, cover, and let rest for about 45 minutes.
4. Return to heat.
5. Add onion, garlic, green pepper, oregano, and cumin.
6. Cover and let cook over low heat for 1-1/2 hours.
7. Add tomato paste, vinegar, and tamari.
8. Cook an additional 30 minutes.
9. Add chilis, rice, Tabasco, and coriander.
10. Cook 10 minutes.
11. Serve hot

black beans, water, onion, green bell pepper, garlic, oregano, ground cumin, tomato paste, red wine vinegar, soy sauce, brown rice, green chiles, tabasco sauce, fresh coriander

Taken from www.foodgeeks.com/recipes/9027 (may not work)