Black Bean Soup (Rapp) – Appetizers

1 lb Black beans, soaked

8 c Water

2 tb Salt

1 c Onion, chopped

1 c Green pepper, chopped

1 c Celery, chopped

1 c Carrots, chopped

8 tb Olive oil

6 Garlic cloves

1 tb Cumin

4 ts White vinegar

1 ts Soy sauce

Simmer beans in water till soft. Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.

Drain about 1/2 c water from beans & add it to the saute. Cook over a low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary. Joel Rapp, “Mother Nature’s Vegetarian Feasts”