Black Bean Soup with Cumin - Brody

Title:
Black Bean Soup with Cumin - Brody

Yield:
4 Servings

Categories:
Vegetables,
Celebrity,
Soups,
Stews,
Chowders




Ingredients:





     1 c  Black beans; soaked


     7 c  Broth; (chicken, beef, or


          -vegetable)


     1 tb Vegetable oil


     1 lg Onion; minced (1 cup)


     1 lg Clove garlic; minced


   1/4 c  Celery; diced


   1/2 c  Carrots; finely diced


   3/4 ts Crushed cumin seed; or to


          -taste


   1/4 ts Freshly ground black pepper


   1/4 ts Salt; if desired


     1    Chopped hard-boiled egg or


          -egg white






 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, converted by MC_Buster


 and Badams.


 


 Recipe by: Jane Brody's Good Food Book


 


 Posted to recipelu-digest by Badams 
on Feb 25,


 1998