An earlier “ham bone” version has appeared in these pages before. This is a vegetarian variation. The absolute key ingredient is a high quality dark balsamic vinegar.
1 pound dried black beans
6 cups of liquid
(Variation A – Canned supermarket vegetable juice with additional
water as needed. Variation B – Canned V-8 Vegetable juice Picante
Style with additional water as needed. Variation C – Canned V-8
Vegetable juice -Spicy Hot with additional water as needed.)
2 tablespoons olive oil
1 1/2 cups chopped onions
3/4 cup chopped green pepper
6 cloves of chopped garlic
1 (14 1/2 ounce) can of
Variation A – Canned tomatoes
Variation B – Dei Fratelli Italian Style canned tomatoes
Variation C – Dei Fratelli Mexican style canned tomatoes
1 (4 1/2 ounce) can chopped chilies, undrained
1/2 cup dark balsamic vinegar
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon ground cumin
1/2 teaspoon ground pepper
1/2 teaspoon tumeric
Cover beans with water and bring to a boil. Rinse. Add vegetable juice and cook for 1 1/2 hours -check if additional water is needed. Lightly saute onions, green pepper and garlic in olive oil. Add them and remaining ingredients to the beans and cook for another 30 minutes or so. Cool. Put three quarters of the soup in a blender or food processor, puree and return to pan. Mix well. Serve with sour cream.
(The need and craving for spiciness varies – hence the three levels offered. Variation C is EXTREME.)
10 1.5 cup servings.
Cals.. 227, Prot.. 15 g. Chol 39 g. Fat 1.8g, Fiber 12.5 g.
