Spicy Vegetable Soup with Black Beans

1 md Onion, chopped

4 lg Garlic cloves, minced

1/2 c Red wine, stock, or water

28 oz Can crushed tomatoes

4 c Water or stock

1 Green bell pepper, diced

2 Stalks celery, diced

2 c Sliced okra

2 ts Finely minced fresh ginger

(don`t omit ginger) 1 ts Each dried oregano, dried

Thyme, paprika, and ground Cumin 1/4 ts Each black pepper and

Cayenne pepper 1 c Diced zucchini

15 oz Can black beans, with liquid

1 To 2 tablespoons soy sauce

4 c 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