Black Bean Soup with Cumin and Cilantro

Yield: 8 servings

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 cloves garlic, crushed
• 2 cups dry black beans, rinsed and drained
• 3 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon coarse ground pepper
• 1 large vegetable bouillon cube
• 8 cups water
• 4 carrots, diced
• 4 stalks celery, diced
• 5 to 6 drops Liquid Smoke
• 1 cup coarsely chopped cilantro
• 1 lime
• Hot sauce as desired

Instructions

1. Heat oil in heavy large pot over medium high heat. Add onion and garlic. Sauté for 5 minutes.
2. 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 hours.
3. Add carrots, celery and Liquid Smoke. Cook about 30 more minutes. Stir in cilantro.
4. Serve each portion of soup with a lime wedge and hot sauce as desired.