Instructions: The cumin gives this black bean soup a distinctive and, my tasters said, appealing flavor. Preparation tip: For peak flavor, I use whole toasted cumin seed crushed in a mortar with a pestle. You may also use ground cumin. This soup freezes well (before the garnish is added). ... This soup could also be used as the main dish of a light meal, perhaps topped with a generous dollop of plain low-fat yogurt.

1. To soak the beans, place the washed beans in a bowl, cover them with cold water, and let them soak overnight or for at least 8 hours. _Or_ place the washed beans in a saucepan, add 4 cups water, bring the beans to a boil, boil them for 2 minutes, turn off the heat, and let the beans stand for 1 hour.

2. Drain the soaked 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 hours or until the beans are thoroughly cooked.

3. In a heavy skillet, heat the oil, add the onion and garlic, and cook them, stirring, over a low heat, until they are transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans.

4. Season soup with cumin, pepper, and salt, if desired, and simmer the soup for another 30 minutes.

5. Puree the soup in a blender, food processor, or food mill. Serve the soup hot, garnished with chopped egg and minced scallions.

Makes 4 to 6 servings. and Badams.

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