Black Bean Soup With Cumin

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Black Bean Soup With Cumin

 

1 cup black beans, soaked

7 cup 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 teaspoon crushed cumin seed or to taste

1/4 teaspoon 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 hours or until

the beans are thoroughly 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.

Season 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.

Makes 4 servings.