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Black Bean Soup with Cumin
1 C black beans, soaked
7 C broth (chicken, beef, or vegetable)
1 large onion, minced
1 large clove garlic, minced
1/4 cup diced celery
1/2 cup finely diced carrots
3/4 t crushed cumin seed (or ground cumin), or to tase
1/4 t black pepper
Soak the beans for at least 8 hours
Drain the beans, add the broth, bring the beans to a boil, reduce
the heat to low, and simmer the beans, partially covering the pan,
for 2 to 3 hourse or until the beans are thouroughly cooked
In a non-stick skillet, heat some water, and saute the onion and
garlic over low heat until transparent. Add the celery and carrots
and cook the mixture, stirring, for a few minutes longer. Add the
vegetables to the beans.
Seasont the soup with cumin and pepper, and simmer for another 30
minutes
Puree the soup in a blender, food processor, or food mill. Serve
the soup hot.
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Black Bean 01