Black Bean Soup III

Ingredients
1 lb black beans, soaked

8 cups water

1 tablespoon salt

1 cup chopped onion

1 cup green chopped pepper  

1 cup chopped celery

1 cup chopped carrots

3 tablespoons extra virgin olive oil

6 garlic cloves, peeled and minced

1 teaspoon cumin (or to taste)

4-5 teaspoons white vinegar or to taste.

1. Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in extra virgin olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.

2. Cook over low heat for 30 minutes.

3. Combine vegetables with beans.

4. Cook for another 30 minutes, adding more water if necessary.

Garnish with chopped green onions, chopped cilantro, chopped hardboiled egg or chopped English cucumber.

Serves approx 6