| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Black beans, soaked |
| 7 | c | Broth |
| 1 | lg | Onion, minced |
| 1 | lg | Clove garlic, minced |
| 1/4 | c | Diced celery |
| 1/2 | c | Finely diced carrots |
| 3/4 | ts | Crushed cumin seed |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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