Heat oil in a
large soup pot and saute onion, salt, and pepper until onion is
translucent. Stir in carrots, tomato, celery, and potato and saute until
tomato pieces begin to give up their juices. Add vegetable stock and
simmer, covered, until vegetables are tender. Add beans, parsley, sage,
rosemary, and thyme, and heat through until flavors are well blended
(about 5-10 minutes).
parsley, sage, rosemary, and thyme add a fresh green taste to this
simple soup with black beans and lots of vegetables. Serve with a bitter
greens salad, hot sourdough bread, and the appropriate music.