Black bean soup with cumin
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Black bean soup with cumin
  Soups    Vegetables    Beans  
Last updated 6/12/2012 1:00:46 AM. Recipe ID 23984. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Black bean soup with cumin
 Categories: Soups, Vegetables
      Yield: 4 servings
      1 c  Black beans, soaked (see
           -methods below)
      7 c  Broth (chicken, beef, or
      1 tb Vegetable oil
      1 lg Onion, minced (1 cup)
      1 lg Clove garlic, minced (1
    1/4 c  Diced celery
    1/2 c  Finely diced carrots
    3/4 ts Crushed cumin seed, or to
    1/4 ts Freshly groun black pepper
    1/4 ts Salt, if desired
      1    Chopped hard-boiled egg or
           -egg white and chopped
           -scallions for garnish
  Here is another one from Jane Brody's Good Food Book
  The cumin gives this black bean soup a distinctive and, my tasters
  said, appealing flavor.  Preparation tip:  For peak flavor, I use
  whole toasted cumin seed crushed in a mortar with a pestle.  You may
  also use ground cumin.  This soup freezes well (before the garnish is
  added).  ... This soup could also be used as the main dish of a light
  meal, perhaps topped with a generous dollop of plain low-fat yogurt.
  1.  To soak the beans, place the washed beans in a bowl, cover them
  with cold water, and let them soak overnight or for at least 8 hours.
  _Or_ place the washed beans in a saucepan, add 4 cups water, bring
  the beans to a boil, boil them for 2 minutes, turn off the heat, and
  let the beans stand for 1 hour.
  2.  Drain the soaked beans, add the broth, bring the beans to a boil,
  reduce the heat to low, and simmer the beans, partially covering the
  pan, for 2 to 3 hours or until the beans are thoroughly cooked.
  3.  In a heavy skillet, heat the oil, add the onion and garlic, and
  cook them, stirring, over a low heat, until they are transparent.
  Add the celery and carrots and cook the mixture, stirring, for a few
  minutes longer.  Add the vegetables to the beans.
  4.  Season soup with cumin, pepper, and salt, if desired, and simmer
  the soup for another 30 minutes.
  5.  Puree the soup in a blender, food processor, or food mill. Serve
  the soup hot, garnished with chopped egg and minced scallions.
  Makes 4 to 6 servings.
  Posted by Kyosho Connick. Courtesy of Fred Peters.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 23984 (Apr 03, 2005)

[an error occurred while processing this directive]