1. Soak black beans in water overnight. 2. The next day, drain and rinse before using. 3. In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil. 4. Reduce heat; cover and simmer for 6 to 8 minutes. 5. or until onions are jnst tender. 6. Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil. 7. Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally. 8. Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes. 9. Adjust seasonings to taste. 10. Garnish each serving with chopped green onions. 11. Refrigerate any unused portion. 12. You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count. 13. You can also use canned black beans to speed up the process. 14. Use 2- 15 fluid ounce cans, drained and rinsed. 15. Cauliflower florets would also enhance the soup, use about 1 cup of florets. ---------------------------------------------------------------------------
Nutrition
Ingredients
