Black Bean Soup with Cumin

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Black Bean Soup with Cumin Ingredients

1 c Black beans, soaked	1/4 c Diced celery
7 c Broth	1/2 c Finely diced carrots
1 lg Onion, minced	3/4 ts Crushed cumin seed
1 lg Clove garlic, minced	1/4 ts Black pepper

Instructions for Black Bean Soup with Cumin

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) 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. Posted By jerryg@gallant.apple.com On rec.food.recipes or rec.food.cooking From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

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