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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