Bean: Black Bean Soup w/ Cumin
Source of Recipe
from Gail Shipp, adapted from Jane Brody's Good Food Book
List of Ingredients
1 c Black beans, soaked
7 c Broth (chicken, beef, or Vegetable)
1 lg Onion, minced
1 lg Clove garlic, minced
1/4 c Diced celery
1/2 c Finely diced carrots
3/4 ts Crushed cumin seed (or Ground cumin), or to taste
1/4 ts Black pepper Recipe
1) Soak the beans for at least 8 hours
2) 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
3) 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.
4) Season the soup with cumin and pepper, and simmer for another 30 minutes
5) Puree the soup in a blender, food processor, or food mill. Serve the soup hot. Serves 4
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