Black Bean Soup

[Dee]

1 1/2 cups onions,chopped
3/4 cup carrot, chopped
3/4 cup sweet potato, diced
1-1 1/2 cup celery, sliced
3-5 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon salt
1/2 teaspoon black pepper
4 cups water or vegetable stock (I used vegetable stock)
1 cup low-sodium tomato juice
1/4 cup sodium-free tomato paste
3 cups black beans (2 15-oz cans, drained and rinsed)
1 tablespoon" "mock" soy sauce
2-3 cups turnip greens, roughly chopped  
Add all the vegetables (down to celery) to a large pot with a little water. Cover and get them cooking to soften them up.
Meanwhile, in a small bowl, stir together the garlic, oil, and herbs.
When the onion is translucent (after about 5-7 minutes) remove the lid to let most of the extra water evaporate. When it has, add the garlic mixture and stir well.

Cover again for 2-3 minutes. No Longer.
When they're starting to smell really good, add the salt, pepper, liquids, beans, tomato paste and soy sauce. Stir well and bring to a boil.

Reduce heat and let simmer gently for 20 minutes.
If desired, add the chopped greens a few minutes before serving. Take the pot off the heat, stir them in and cover the pot to let the wilt.
You can make "little" meatballs with just ground beef or if you use ground turkey with finely chopped onion to the meat and salt/pepper and drop them in the soup pot right before you get the soup simmering for 20 minutes.