1 c. dried black beans, washed
7 c. chicken broth
1 lg. onion, chopped
1-2 tbsp. vegetable oil
1/2 c. chopped carrots
1/4 c. chopped celery
3/4 tsp. crushed cumin seeds or ground cumin
1/4 tsp. pepper
1/4 tsp. salt
1 to 1 1/2 c. water

Soak beans; drain. Combine with broth and simmer 2 1/2 to 3 hours. Saute onion. Stir in carrots and celery and cook one minute. Add to beans. Season with cumin, salt, and pepper. Simmer 30 minutes. Puree in food processor. Add 1 to 1 1/2 cups water to desired consistency. Reheat.