Vegetarian (Or Not) Black Bean Soup #1

• 2 (15 ounce) cans black beans
• 1 (28 ounce) can tomatoes, diced small and NOT drained
• 0.5 (12 ounce) cancheap beer (It can be any kind, non-alcoholic, or club soda if you are stongly opposed to cooking with alcohol.)
• 12 cup brown rice (IF vegetarian) or 12 cup barley (IF vegetarian)
• 12-1 lb ground round (obviously if non-veg)
• 34 cup diced celery
• 34 cup finely chopped carrot
• 1 medium parsnip, finely chopped (IF vegetarian)
• 2 tablespoons olive oil (if vegetarian)
• 12 medium onion, chopped
• 4 -5 garlic cloves, finely minced
• 1 bay leaf
• any kind hot pepper (optional)
• 1 knorr vegetable bouillon cubes or 1 beef bouillon cube
• 1 teaspoon black pepper

1. Empty the canned beans into dutch oven.
2. Use the beer or other liquid to "swish" around and get all the bean paste out from the bottom of the cans (that is essential!)
3. & add to the pot.
4. Add the rice or barley to the pot now.
5. If NOT vegetarian: brown the ground round with the minced garlic & chopped onion then add to the pot of beans.
6. If vegetarian: saute the onion and garlic in the olive oil until onion starts becoming translucent.
7. Then add to the pot.
8. Add the tomatoes, parsnips, carrots, celery, bay leaf, hot peppers, bouillon, beer and black pepper to the pot.
9. Bring to a boil, cover and turn heat down to low.
10. Cook 20 minutes.
11. Take the lid off, stir, sample and make sure the grain (if veg) is done; if so, now is the time to add salt if needed.
12. I have found, for myself, it is not necessary to add any.
13. If not completely done to your liking, put the lid back on and cook an additional 5 minutes.
14. Take the lid off, stir and sample again.
15. If still not done to your liking, Repeat the last step.
16. Otherwise, if done --.
17. Serve.

black beans, tomatoes, cancheap beer, brown rice, ground round, celery, carrot, olive oil, onion, garlic, bay leaf, pepper, black pepper

Taken from www.food.com/recipe/vegetarian-or-not-black-bean-soup-1-167361 (may not work)