Cuban Black Bean Soup - cooking recipe

Ingredients

1 lb. dried black beans
2 medium onions, chopped
2 Tbsp. minced fresh ginger
4 cloves garlic, minced
3 stalks celery, thinly sliced
2 hot peppers, seeded and chopped
1/4 c. minced fresh parsley
1 tsp. thyme
1 bay leaf
5 c. water
2 c. chicken stock
4 tsp. soy sauce
1 lb. Italian sausage
1 medium onion, finely chopped
1 garlic clove, minced
2 carrots, peeled and diced
2 small zucchini or potatoes
1 green bell pepper, diced
5 c. chicken broth
1 can (28 oz.) crushed tomatoes (in tomato puree)
1 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
salt and black pepper to taste
1/2 c. uncooked orzo (rice shaped pasta)
3/4 c. grated Parmesan cheese (optional, but recommended)

Preparation

Brown
sausage\tin
Dutch
oven
type saucepan, mashing sausage with
back\tof
spoon
until
meat\tis no longer pink. Spoon out fat and discard.\tAdd onion and garlic cooking until they
are soft but not browned.
Add all other ingredients but orzo, salt and pepper and bring to a boil.\tAdd orzo when soup is boiling and cook for 20 minutes.
Season to taste with salt and pepper.