Black Bean Soup With Cumin |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Found this year's ago in a friend's cook book. (New York Times?) Delicious, freezes and reheats beautifully. i prefer chopped coriander to the green onion garnish. i also prefer to toast my cumin seed before adding to this recipe. Serve with grainy bread and you have a complete protein and a dandy cleanser for your innards. Sour cream or Greek yogurt makes a nice topper, too. Ingredients:
1 cup black beans (soaked) |
7 cups broth |
1 tablespoon vegetable oil |
1 large onion, minced |
1/4 cup celery, diced |
1/2 cup carrot, finely diced |
3/4 teaspoon cumin seed, toasted and crushed |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
1 hard-cooked egg, chopped |
1 bunch green onion, chopped |
1 cup coriander, chopped |
Directions:
1. Cook pre-soaked beans in stock for 2- 3 hours.
2. Saute veggies and add with spices to stock and beans.
3. Simmer for 30 minutes.
4. Puree.
5. Serve with garnish.
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