Black bean soup with cumin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black beans, soaked |
| 7 | cups | Vegetable Broth |
| 1 | large | Onion, minced |
| 1 | large | Clove garlic, minced |
| ¼ | cup | Diced celery |
| ½ | cup | Finely diced carrots |
| ¾ | teaspoon | Crushed cumin seed (or ground cumin), or to taste |
| ¼ | teaspoon | Black pepper |
Directions
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 hourse or until the beans are thouroughly 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) Seasont 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.
Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE
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