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Spicy Vegetable Soup with Black Beans

1 medium Onion, chopped
4 large Garlic cloves, minced
1/2 cup of red wine, stock, or water
28 ounces can of crushed tomatoes
4 cups of water or stock
1 Green bell pepper, diced
2 Stalks celery, diced
2 cups of sliced okra
2 teaspoons of finely minced fresh ginger
1 teaspoon each of dried oregano, dried thyme, paprika, and ground cumin
1/4 teaspoon each of black pepper and cayenne pepper
1 cup of diced zucchini
15 ounce can of black beans, with liquid
1 - 2 tablespoons of soy sauce
4 cups of cooked brown rice

Braise the onion and garlic in wine until onion is soft. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes. Add the diced zucchini and the black beans with their liquid, cover and cook until the zucchini is just tender, about 10 minutes. Add soy sauce to taste. Serve over cooked brown rice.

Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page 230

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