1 cup black beans, soaked
7 cups vegetable broth
1 large onion, minced
1 large clove garlic, minced
1/4 cup diced celery
1/2 cup finely diced carrots
3/4 teaspoons crushed cumin seed or ground cumin, 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.
Soup Index | Recipe Index | Home