Black Bean Soup With Cumin Recipe

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   1) Soak the beans for at least 8 hrs

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   2.

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   Drain the beans, add in 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 possibly till the beans are thouroughly cooked

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   3.

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   In a non-stick skillet, heat some water, and saute/fry the onion and garlic over low heat till transparent.

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   Add in the celery and carrots and cook the mix, stirring, for a few min longer.

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   Add in the vegetables to the beans.

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   4.

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   Season the soup with cumin and pepper, and simmer for another 30 min

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    5.

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    Puree the soup in a blender, food processor, or possibly food mill.

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    Serve the soup warm.

* Per serving · 4 servings · Values may vary.

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