Eric’s Latin Black Bean Soup

Recipe by: Eric S.

Here is one of my all-time favorites, my variation on a recipe by McDougall. You can alter the liquid as you like to make it anything from soup to stew to very thick.

• 1 c Black beans; dried
• 6+/- c Water
• 1 Onion; chopped
• 1 Green bell pepper; chopped
• 1 Knorr vegetarian boulion cube
• 1-1/2 tablespoon chili powder
• 6 oz Tomato paste; canned (or 8-oz. tomato sauce)
• 1/2 C uncooked brown rice
• 1 C frozen corn
• 1 4-oz. can chilis

Place beans and water in a large soup pot. Bring to boil; cook for 2 minutes. Remove from heat, cover, and let rest for about 45 minutes.

Return to heat. Add onion, garlic, green pepper, and chili powder. Cover and let cook over low heat for 1-1/2 hours.

Add tomato sauce and rice and cook an additional 30 minutes.

Add chilis, and corn. Cook 10 minutes. Serve hot.