This is a very flavorful black bean soup. -If you want to make it vegan, swap veggie stock for the chicken stock. -If you want to make it more omnivore, throw a smoked ham hock in it. Cuban Black Bean Soup 1# dried black beans 2 medium onions, chopped 2 Tb minced ginger root 4 cloves minced garlic 3 stalks celery, thinly sliced 2 hot peppers (jalapeño or serrano), seeded and minced ¼ cup minced fresh parsley 1 tsp thyme 1 bay leaf Water to cover 2 cups chicken stock 4 tsp soy sauce (1 1/3 TB) Directions Soak beans overnight in 6 cups water; drain. Preheat oven to 375°. Place soaked, drained beans in ovenproof casserole, small roasting pan or crock pot container. Add rest of non-liquid ingredients, then enough water to cover (about 5 cups). Add stock and soy sauce. Bake until beans are tender, about 2 hours. Remove bay leaf. Blend some or all of the soup to thicken it, if desired.