Black bean soup with cumin

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

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