Easy Tomato And Bean Soup
2 tablespoons olive oil
1 small yellow or white onion, chopped
1 small jalapeno pepper, finely chopped
1 can (approx. 16 oz) black beans, including liquid
1 can (approx. 16 oz) stewed tomatoes
1/4 teaspoon white pepper
In a medium sized saucepan, heat the olive oil and saute the onion and jalapeno pepper until the onion is clear and slightly browned. Add the rest of the ingredients, heat to boiling, then lower heat and simmer for 15 minutes. Serve with some good fresh vegan bread, or a salad.
Notes: This recipe makes a very spicy and hot soup. You can easily cut down on the amount of jalapeno or white pepper. I usually go with just about half of jalapeno and just a pinch of the white pepper but I listed what was in the original recipe.
If you have problems with gas, you can drain the black beans and subsitute water but it will make for a thinner soup. You can also substitute other types of soup beans, such as pinto or navy, depending on which ones you like. But they should be already cooked before you add them to the soup.