Yield: 4 servings
Measure | 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 |
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