Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Black beans, soaked 1/2 c Finely diced carrots
7 c Vegetable Broth 3/4 ts Crushed cumin seed (or
1 lg Onion, minced -ground cumin), or to taste
1 lg Clove garlic, minced 1/4 ts Black pepper
1/4 c Diced celery

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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