MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cumin-Flavored Black Bean Soup
Categories: Beans, Vegetables, Chilies, Herbs
Yield: 4 Servings

1 c Black beans
7 c Broth; your choice
1 tb Oil
1 lg Onion; minced
7 oz Can chopped green chilies
1 lg Garlic clove; minced
1/4 c Celery; diced
1/2 c Carrots; fine diced
3/4 ts Cumin seeds; crushed, to
- taste *
1/4 ts Fresh ground black pepper
1/4 ts Salt; to taste
1 lg Hard cooked egg; chopped
Chopped scallions; garnish

Thoroughly wash and pick over beans. Place in a bowl,
cover with cold water and soak overnight in refrigerator.

Drain beans. Place in a soup kettle. Add broth. Bring to
boil, reduce heat and simmer, partially covered, 2 to 3
hours or until thoroughly cooked.

Heat vegetable oil in a heavy skillet. Add onion, chilies
and garlic. Cook, stirring ovr low heat, until onion is
soft. Add celery and carrots. Cook, stirring a few minutes
longer.

Add celery mixture to beans. Add cumin, pepper and salt.
Simmer soup 30 minutes. Puree soup in a blender or food
processor. Reheat to serving temperature.

* For peak flavor, use whole, toasted cumin seed, crushed
with a mortar and pestle.

Posted in the request section of the Denver Post Food
Section by M.Barlow, Denver.

From the Helen Dollaghan section.

Formatted for MM by Pegg Seevers

Uncle Dirty Dave's Archives

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... Refrigerator: A place to store food before you throw it away.
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