Recipe for Black Bean Soup with Cilantro-Tomato Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup dried black beans
1/2 tsp ground cumin
7 cup Roasted Vegetable Broth (see recipe)
2 cup reserved cooked vegetables from
Roasted Vegetable Broth
2 tsp minced garlic
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.

Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.

Puree reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)

Top soup with Cilantro-Tomato Salsa and serve.

This recipe yields 4 servings.

Comments: Begin preparing this a day before serving.

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