Black Bean Soup With Cumin Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Black beans, soaked
7 cup: Broth,
1 large: Onion, minced
1 large: Clove garlic, minced
1/4 cup: Diced celery,
1/2 cup: Finely diced carrots,
3/4 tsp: Crushed cumin seed,
1/4 tsp: Black pepper,
Directions:
1) Soak the beans for at least 8 hours
2) Drain the 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 hourse or until the beans are thouroughly cooked
3) In a non-stick skillet, heat some water, and saute the onion and
garlic over low heat until transparent. Add the celery and carrots
and cook the mixture, stirring, for a few minutes longer. Add the
vegetables to the beans.
4) Season the soup with cumin and pepper, and simmer for another 30
minutes
5) Puree the soup in a blender, food processor, or food mill. Serve
the soup hot.
Posted By jerryg@gallant.apple.com On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
2) Drain the 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 hourse or until the beans are thouroughly cooked
3) In a non-stick skillet, heat some water, and saute the onion and
garlic over low heat until transparent. Add the celery and carrots
and cook the mixture, stirring, for a few minutes longer. Add the
vegetables to the beans.
4) Season the soup with cumin and pepper, and simmer for another 30
minutes
5) Puree the soup in a blender, food processor, or food mill. Serve
the soup hot.
Posted By jerryg@gallant.apple.com On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
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