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Asian Vegetable Soup with Black Beans

1  md Onion (chopped)  
4  tsp Garlic (minced)  
1/2  cup Water  
28  oz Can Crushed Tomatoes  
4  cups Soup Stock  
1   Green Bell Pepper (diced)  
2   Stalks Celery (diced)  
2  cups Sliced Okra  
2  tsp Ginger (minced)  
1  tsp Oregano (dried)  
    Thyme, Paprika (mixed and ground)  
1/4  tsp House Red Pepper  
1  cup Zucchini (diced)  
15  oz Black Beans (canned,with liquid)  
1-2  tbsp  Mild Low Salt Soy Sauce  
4  cups Brown Rice (cooked)  
Asian Vegetable Soup with Black Beans
1. 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.
2. 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.
3. Serve over cooked brown rice.
4 Servings
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