Black Bean Soup with Cumin

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.