Black Bean Vegetable Soup

Black Bean Vegetable Soup, Green Goddess Dressing, Salad, and Rolls

This is adapted from Veganomicon by Moskowitz and Romero.  Here it is cut in half as I made, it but I would proudly serve this to a larger crowd.

In a 3 qt. pot, soak overnight or quick soak: see beans

• 1/2 lb. dry beans (1-1/4 c)

Then boil them 1 to 1-1/2 hrs in 3 c water with:

• 1 bay leaf
• pinch of baking soda

While the beans are cooking, heat in a large skillet over med heat:

• 1 T olive oil

Add and cook 5 min:

• 1 onion, diced

Add and cook 5 min, then take off heat:

• 2 cloves garlic, minced
• 3/4 c zucchini or 1/2 a green bell pepper, diced
• 1/2 a jalapeno, seeded and minced, or 1/8 t cayenne pepper, to taste
• 1 stalk celery, diced
• 1 carrot, diced

When the beans are tender, add the vegetables and:

• 3/4 t ground cumin
• 1 t oregano
• 1/2 t thyme
• 1-1/2 c vegetable stock or water + broth cubes/paste

Bring to boil on high heat, then simmer partially covered, 30 min.  Towards the end you could add:

• 2 T fresh or frozen cilantro

Remove from heat, allow to cool 10 min, add:

• 1 T vinegar (called for white wine vinegar, I used cider vinegar)

Salt and pepper to taste.  Serve with cilantro garnish, lime wedges.