Recipe - Black Bean Soup With Cumin

1 cup Black beans, soaked
7 cup Broth
1 lg Onion, minced
1 lg Clove garlic, minced
One fourth cup Diced celery
One half cup Finely minced carrots
Three fourths teaspoon Crushed cumin seed
One fourth 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 nonstick 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini