Black Bean Soup

By zeenieme

Ingredients

• 1 pound dried black beans
• 2 tablespoons olive oil
• 1 3/4 cups chopped onions
• 1 cup finely chopped celery
• 3/4 cup finely chopped carrot
• 1/2 cup tomato paste
• 2 tablespoon ground cumin
• 2 tablespoons ground coriander
• 1 1/2 cups dry red wine
• 4 - 14 1/2 ounce cans beef broth

Preparation

Step 1

Place beans in large pot. Add enough cold water to cover beans by 3 inches. Bring to boil. Remove from heat. Cover and let stand 2 hours. Drain beans.

Heat oil in heavy large pot over medium-high heat. Add onions, celery and carrot; saute until tender, about 8 minutes. Add tomato paste, cumin and coriander. Reduce heat to medium, cook 10 minutes, stirring often. Add wine and simmer 5 minutes. Add drained beans and broth. Cover and simmer until beans are tender, stirring occasionally, about 2 hours. Season soup to taste with salt and pepper.