Hearty Black Soybean and Macaroni Soup

 
2 cups onions, diced
1 T. olive oil
2 T. garlic, minced
6 cups vegetable stock
1 - 28 oz. can crushed tomatoes
2 bay leaves
2 - 15 oz. cans black soybeans, drained and rinsed
1 1/2 cups green peppers, diced
1 1/2 cups red peppers, diced
1 cup macaroni
3/4 cup frozen cut corn
1/2 cup TVP (textured vegetable protein)
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
2 T. red wine or red wine vinegar
1 T. unbleached cane sugar
salt and pepper to taste
 

In a large pot, saute the onions in olive oil until soft, about 3-5 minutes. Add garlic and saute an additional 1 minute. Add stock, crushed tomatoes, and bay leaves. Bring to a boil and allow to boil for 15 minutes. Add the black soybeans and both types of peppers and continue to cook soup at high heat, for an additional 7 minutes. Add remaining ingredients, reduce heat to medium and cook until macaroni is al dente, about 7 more minutes. Season to taste with salt and pepper.

Yield: 3 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett