Vegan Cabbage and Black Bean Soup

Years ago when I was doing that super low carb diet that was so popular, I discovered black soy beans.  They're low in fat, high in fiber and pack 11 grams of protein per half cup.  I used them frequently and still do even now.  This time I paired them with cabbage to make a healthy soup that's quick and easy.  You can find the soybeans at health food stores and some specialty grocers.

Makes about 2  1/2 quarts

2 Tbl olive oil
1 large onion, diced
2 large garlic cloves, minced
1 bay leaf
2 Tbl sweet Hungarian paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1/4 tsp ground cumin
1  14.5 ounce can tomatoes
32 ounces vegetable broth
8 ounces water
4 cups chopped cabbage
1  15 ounce can black soy beans (may use regular black beans if you like)
Additional s and p for re-seasoning

In a 4 quart soup pot heat the oil and saute the onions until they soften.  Add the garlic, paprika, salt, pepper, crushed red pepper, cumin and bay leaf and saute a minute or two more.
Crush the tomatoes with your clean hands and add them to the pot along with their juice.  Bring up to a boil and stir in the cabbage.
Add the vegetable broth and water. Bring the soup up to the boil and then simmer for about 15 minutes.
Rinse and drain the black beans and add them to the soup.  Simmer another 5 minutes.  Re-season with salt and pepper if needed.