Thursday, February 4, 2010

Black Bean Soup With Tofu

1 cup dry black beans
½ large onion, chopped large
10 baby carrots, sliced
2 celery stalks, sliced
2 garlic cloves, eighthed
1/3 block of tofu, cubed
½ teaspoon basil
½ teaspoon salt
¼ teaspoon pepper
1/8 cup rice wine vinegar
several cups water

Soak beans in a large bowl by covering with water, at least 2 inches, for about 4 hours. Transfer beans and liquid to large pot, and bring to a simmer (boil then reduce heat.) Add salt, onions, carrots, and celery. Simmer for about ½ hour. Add tofu and garlic, along with spices and vinegar. Simmer for another hour, adding water if necessary.

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