Recipe for cooking black bean soup with cumin and cilantro

Soups for Salads :: Vegetable Soups

Black Bean Soup with Cumin and Cilantro

2 Tbsp. extra virgin olive oil
1 1/2 C. chopped onion
8 cloves garlic, crushed
2 C. dry black beans, rinsed and drained
3 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. coarse ground pepper
1 lrg. vegetable bouillon cube
8 C. water
4 carrots, diced
4 stalks celery, diced
5 to 6 drops of liquid smoke
1 C. coarsely chopped cilantro
1 lime
Hot sauce as desired

Heat oil in heavy lrg. pot over med. high heat. Add onion and garlic. Saute 5 min. Mix in beans and spices. Add bouillon and water. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hr..

Add carrots, celery and liquid smoke. Cook about 30 more min. Stir in cilantro. Serve each portion of soup with a lime wedge and hot sauce as desired.

8 servings.