Title: Spicy vegetable soup with black beans
 Categories: Soups/stews, Vegetables
      Yield: 4 Servings
 
      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.