Black Bean Soup vegetarian

Black Bean Soup

We tend to think about brightly colored fruits and vegetables as our best source of phytonutrients, but recent research has recognized black beans as a strong contender in phytonutrient benefits. The seed coat of the black bean (the outermost part that we recognize as the bean’s surface) is an outstanding source of three anthocyanin flavonoids: delphinidin, petunidin, and malvidin.

4 c dry black beans
8 c water
2 ea carrots sliced
4 ea celery stalks, sliced
2 ea onions, diced
2 ea green peppers, diced
4 ea tomatoes, blanched, skinned and chopped
5 ea garlic cloves, crushed
1 tsp red wine vinegar
Basil, Oregano, and Thyme
Soak dried black beans in water overnight, rinse and cover with 1″ of water in large pot or kettle. Cook over medium heat until tender. Add water as needed to maintain 1″ water level. Add sliced carrots, celery and vinegar (optional). Saute onions and green peppers and garlic until browned. Add to pot. Add tomatoes and cook until carrots are tender. Add salt, pepper and spices to taste. Garnish with a dab of sour cream.

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