Black Bean Soup With Cumin Recipe

To soak the beans, place the washed beans in a bowl, cover them with cold water, and let them soak overnight or for at least 8 hours.

Or, place the washed beans in a saucepan, add 4 cups water, bring the beans to a boil, boil them for 2 minutes, turn off the heat, and let the beans stand for 1 hour.

Drain the soaked 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 hours or until the beans are thoroughly cooked.

In a heavy skillet, heat the oil, add the onion and garlic, and cook them, stirring, over a low heat, until they are transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans.

Season soup with cumin, pepper, and salt, if desired, and simmer the soup for another 30 minutes.

Puree the soup in a blender, food processor, or food mill. Serve the soup hot, garnished with chopped egg and minced scallions.