Black Bean Soup With Cumin

"Found this year's ago in a friend's cook book. (New York Times?) Delicious, freezes and reheats beautifully. i prefer chopped coriander to the green onion garnish. i also prefer to toast my cumin seed before adding to this recipe. Serve with grainy bread and you have a complete protein and a dandy cleanser for your innards. Sour cream or Greek yogurt makes a nice topper, too."
 
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Ready In:
4hrs 20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Cook pre-soaked beans in stock for 2- 3 hours.
  • Saute veggies and add with spices to stock and beans.
  • Simmer for 30 minutes.
  • Puree.
  • Serve with garnish.

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RECIPE SUBMITTED BY

<p>Genealogy is a relative form of study. :-)</p> <p>My <span style=color: #008080;><strong>grandmothers</strong></span> inspired me to cook: &nbsp;<span style=color: #0000ff;><strong><span style=text-decoration: underline;>One to plan</span></strong></span> tools and ingredients, follow recipes and pursue excellence; <span style=color: #ff0000;><strong><span style=text-decoration: underline;>the other to</span></strong></span> abandon fear and <span style=color: #ff0000;><strong><span style=text-decoration: underline;>improvise</span></strong></span> with what's at hand, with mixed results.</p> <p>More than anyone else, i am <span style=color: #00ccff;><strong>motivated by my mother's willingness to try</strong></span> any recipe, born from having been launched into adulthood early and without much more than a Grade Nine Home Ec. class in which Melba Toast was made from scratch.</p>
 
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