Source: Jennifer Raymond, for the Physicians Committee for Responsible Medicine


1 medium onion, chopped 
4 large garlic cloves, minced 
1/2 cup red wine, vegetable stock, or water 
1 28-ounce can crushed tomatoes 
4 cups water or vegetable stock 
1 green bell pepper, seeded and diced 
2 celery stalks, diced 
2 cups sliced fresh okra 
2 teaspoons finely minced fresh ginger 
1 teaspoon dried oregano 
1 teaspoon dried thyme 
1 teaspoon paprika 
1 teaspoon ground cumin 
1/4 teaspoon black pepper 
1/4 teaspoon cayenne pepper 
1 cup chopped zucchini 
1 15-ounce can black beans, undrained 
1 – 2 tablespoon soy sauce 
4 cups cooked brown rice


Braise onion and garlic in 1/2 cup wine, stock, or water until onion is soft. Add tomatoes, 4 cups water or stock, bell pepper, celery, okra, ginger, and seasonings. Simmer for 15 minutes.

Add zucchini and black beans and their liquid. Cover and cook until zucchini is just tender, about 10 minutes. Add soy sauce to taste.

Serve over cooked brown rice.