Black Bean Soup w/Cumin No. 216 Yields 5 Servings

1 cup black beans, soaked or to taste
7 cups broth (chicken, beef, 1/4 tsp black pepper, freshly
or vegetable) ground
1 tbls vegetable oil 1/4 tsp salt, if desired
1 cup onion, minced 1 egg, hard-boiled,
1 tsp garlic clove, minced chopped, or
1/4 cup celery, diced 1 egg white and
1/2 cup carrots, finely diced scallions, chopped for
3/4 tsp cumin seed, crushed, garnish

Soak the beans by:
Placing the washed beans in a bowl.
Cover them with cold water.
Let them soak overnight or for at least 8 hours.

Or:
Placing the washed beans in a saucepan.
Add 4 cups water.
Bring the beans to a boil.
Boil for 2 minutes.
Turn off the heat.
Let the beans stand for 1 hour.

Drain.
Add the broth.
Bring to a boil.
Reduce the heat to low.
Partially cover the pan.
Simmer for 2 to 3 hours or until thoroughly cooked.
Heat the oil in a heavy skillet.
Add the onion and garlic.
Cook, stirring, over a low heat, until transparent.
Add the celery and carrots.
Cook, stirring, for a few minutes longer.
Add to the beans.
Season with cumin, pepper and salt.
Simmer for another 30 minutes.
Puree in a blender, food processor or food mill.
Garnish with chopped egg and minced scallions.
Serve hot.

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