Black Bean Soup w/Cumin No. 216 Yields 5 Servings

1 cup black beans, soaked or to taste

7 cups broth (chicken, beef, 1/4 tsp black pepper, freshly

or vegetable) ground 1 tbls vegetable oil 1/4 tsp salt, if desired

1 cup onion, minced 1 egg, hard-boiled,

1 tsp garlic clove, minced chopped, or

1/4 cup celery, diced 1 egg white and

1/2 cup carrots, finely diced scallions, chopped for

3/4 tsp cumin seed, crushed, garnish

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. Puree in a blender, food processor or food mill. Garnish with chopped egg and minced scallions. Serve hot.