Black Bean Soup

1/3 c. red onions, finely chopped
2 cans black beans, drained & rinsed
1/2 c. tomatoes, chopped
2.5 c. vegetable stock
1 t. ground cumin
1 t. fresh parsley, chopped
Sea salt & pepper to taste


Drain excess liquid from beans & rinse.  Let drain while cooking onions.  In soup pot, saute onions in several Tablespoons of veggie stock, till transparent but not brown.  Add remaining ingredients and beans to pot.  Heat to boil, then reduce and simmer for 1 hour.  Serve with sliced cucumber & tomato salad tossed in balsamic vinegar.