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Black Bean Soup

1 lb (or so) black beans, soaked overnight and rinsed well
2 lg. onions, chopped
3 carrots, cut in halved slices
3 celery stalks, chopped
1-2 heaping tbsp chopped garlic
1-2 tsp cumin (seed or ground)
1 tsp ground coriander
salt to taste
cayenne pepper to taste

Simmer the black beans, garlic, and veggies in 2-3 quarts of water
until reasonably tender. Add the spices to taste and simmer 10-15
minutes longer.

The veggies get a little dark-looking if added at the start, so
alternatively you can simmer the black beans until tender, saute
the chopped veggies in a little olive oil, and add them at the end
with the spices.

Another possible addition is a little sliced smoked sausage -- I
use turkey smoked sausage because it's lower in fat, but any would
do.

Serve with cornbread or french bread. This soup freezes well, and
is better the next day too.

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