Hearty Black Soybean And Macaroni Soup

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Hearty Black Soybean And Macaroni Soup

 

2 cups diced onions

1 tablespoon olive oil

2 tablespoons minced garlic

6 cups vegetable stock

1 28 oz. can crushed tomatoes

2 bay leaves

2 15 oz. cans black soybeans, 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

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

 

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.

Yields 3 quarts.