Spicy Vegetable Soup with Black Beans
Submitted by lolly
A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis soup has the kind of depth you’d expect from something that simmered all afternoon, but it comes together in 40 minutes.
Onions and garlic get braised in red wine until soft, then crushed tomatoes, green pepper, celery, okra, and a lineup of warming spices build the broth. Fresh ginger, cumin, paprika, oregano, thyme, and a touch of cayenne give it a gently spiced backbone that’s complex without being overwhelming.
Black beans and zucchini go in toward the end so they hold their shape. A splash of soy sauce at the finish adds unexpected savory depth. Ladle it over brown rice and you’ve got a bowl that’s as nourishing as it is satisfying.
Kitchen Tips
- Don’t drain the black beans. That starchy liquid adds body and richness to the broth.
- Fresh ginger makes a real difference here. The heat and aroma from fresh ginger is sharper and brighter than ground.
- Add the zucchini last so it stays tender with a little bite instead of dissolving into the soup.
Ingredients
Directions
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.
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