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Popular in Latin America, this soup is a storehouse of
nutrients and as satisfying a soup as you'll find. Ginger is a
nontraditional addition.

1 lb. dried black beans
6 c. water
2 medium-size onions, chopped
2 Tbsp. minced fresh ginger
4 cloves garlic, minced
3 stalks celery, thinly sliced
2 hot peppers, seeded and
1/4 c. minced fresh parsley
1 tsp. thyme
1 bay leaf
5 c. water
2 c. chicken stock
4 tsp. tamari or soy sauce
low-fat yogurt (garnish)
Soak the black beans overnight in the 6 cups of water.
Drain the beans. Place in a very large ovenproof casserole or
small roasting pan. Add the onions, ginger, garlic, celery,
peppers, parsley, thyme and bay leaf. Add enough water to
cover the ingredients (about 5 cups), then stir in the stock
and tamari. Bake at 375 degrees for 2 hours or until the beans are
tender. Remove the bay leaf. Serve hot with a spoonful of
yogurt in the center of each serving, if desired. Makes 8

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