Black Bean Soup

1 large can black beans, undrained
2 cups vegetable stock or water

Chopped vegetables:
1 small onion
4 cloves garlic
4 stalks celery
4 carrots
1 cup cabbage
1 tomatillo

1/2 cup buckwheat groats (kasha)

1 large can diced tomatoes, undrained
1 - 12 oz. can V-8

1 tsp. sea salt
1 tsp. cajun seasoning

Combine all in a soup pot and bring to a boil. Lower heat and simmer for 2 hours, stirring occasionally. Add more water or broth if needed to make it soupy enough.

When veggies are soft, remove from pot in batches and blend (or use a stick blender). Serve hot with sherry if desired.

** any additional veggies you have on hand would just add to the soup.

Dad hasn't been finding too much to be tasty lately but he loved this soup - three bowls worth!