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Vegetarian Black Bean Soup

2 lbs black beans
1 1/2 Tbsp ground cumin
2 tsp dried oregano
2 tsp ground black pepper
2 tsp thyme
2 cup diced yellow onions
2 cup diced celery
2 cup diced carrots
2 Tbsp garlic cloves, minced
1/4 cup olive oil
1/4 to 1/2 cup dry sherry
Salt to taste.
grated cheddar cheese
sour cream

Pick through beans, picking out any small pebbles, split and withered
beans and any other foreign matter. It is also helpful to cover
the beans with cold water, let sit for 5 minutes and remove anything
that floats. Drain. Repeat to be sure all dirt and foreign matter
is removed. Discard water. Add the fresh cold water to cover beans
and soak for 2-4 hours. Discard water

Place beans in a pot with 1 gallon cold water. Add cumin, oregano,
black pepper and thyme. Bring to a boil, then reduce to a very
gentle simmer. While beans are cooking, saute onions, celery,
carrots and garlic in olive oil until they are tender. Add sauteed
vegetables, sherry and salt to beans after beans have simmered for
1 hour. Continue simmering for another hour, for a total cooking
time of 2 hours.

Stir gently to keep beans on bottom from sticking or burning.

Serve with garnished with grated cheddar cheese and sour cream.


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2 of 2 people found the following review helpful:
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Worth trying!, November 24, 2004 - 02:31 PM
Reviewer: Irit from USA
An excellent soup. It takes me more time to make than the average soup, but it's worth it. I made it without the wine, but nevertheless, the taste is very professional. The spices in this recipe are exactly what it takes to bring out the natural flavors of the ingredients. Thanks! ^_^

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