Ingredients
Servings: 8 (Serving Size: about 1-1/2 cups)
For the beans:
1 lb dry black beans
1 small bell red pepper
1 small onion, quartered
2 cloves garlic
3 bay leaves
For the soup:
1 tbsp olive oil
1 large onion, minced
1/2 cup chopped parsley
1 red pepper, minced
2 medium carrots, shredded
5 cloves garlic, minced
1 tbsp red wine vinegar
1/4 (2 oz) cup white wine
1 tsp cumin
1 tsp oregano
1 chicken bullion (vegans use vegetable bullion)
salt and black pepper
Preparation
