Black Bean Soup
1 large onion chopped
2 large cloves of garlic, minced
non stick cooking spray
2 15 ounce cans of black beans drained and rinsed
24 ounces of veggie stock
1 cup picante sauce
1/2 teaspoon oregano
2-3 cups cooked rice
Saute the onion and garlic until soft. Add stock, picante, beans, and oregano. Cover and simmer for about 20 minutes (until a lot of the liquid has evaporated). Serve over cooked rice.
I use hot picante, but if you can't tolerate spicy food, use mild or medium. It is also good topped with non-dairy sour cream.