Black Bean Soup with Cumin
Yield
5 ServingsPrep
8 hrsCook
4 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
black beans
soaked |
|
| 7 | cups |
stock
chicken, beef or vegetable |
|
| ¼ | teaspoon |
black pepper
freshly ground, or to taste |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
salt
if desired |
|
| 1 | cup |
onions
minced |
|
| 1 | each |
eggs
chopped |
|
| 1 | teaspoon |
garlic cloves
minced |
|
| ¼ | cup |
celery
diced |
|
| 1 | each |
egg whites
and scallions |
*
|
| ½ | cup |
carrots
finely diced |
|
| ¾ | teaspoon |
cumin seeds
crushed, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
black beans
soaked |
|
| 1.7 | l |
stock
chicken, beef or vegetable |
|
| 1.3 | ml |
black pepper
freshly ground, or to taste |
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
salt
if desired |
|
| 237 | ml |
onions
minced |
|
| 1 | each |
eggs
chopped |
|
| 5 | ml |
garlic cloves
minced |
|
| 59 | ml |
celery
diced |
|
| 1 | each |
egg whites
and scallions |
*
|
| 118 | ml |
carrots
finely diced |
|
| 3.8 | ml |
cumin seeds
crushed, for garnish |
|
Directions
Serve hot.
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.
Purée in a blender, food processor or food mill.
Garnish with chopped egg and minced scallions.
Serve hot.
