Hearty Black Soybean And Macaroni Soup

By á-170456

Ingredients

• 2 cups diced onions
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 6 cups vegetable stock
• 1 can crushed tomatoes - (28 oz)
• 2 bay leaves
• 2 cans black soybeans - (15 oz) drained, rinsed
• 1 1/2 cups diced green peppers
• 1 1/2 cups diced red peppers
• 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 tablespoons red wine (or red wine vinegar)
• 1 tablespoon unbleached cane sugar
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 3

Preparation

Step 1

In a large pot, saute the onions in olive oil until soft, about 3 to 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.

This recipe yields 3 quarts.