Begin preparing this a day before serving.
Recipe information
Yield
Serves 4
Ingredients
1 1/2 cups dried black beans
2 1/2 teaspoons ground cumin
7 cups (or more) Roasted Vegetable Broth
2 cups reserved cooked vegetables from Roasted Vegetable Broth
2 teaspoons minced garlic
Preparation
Step 1
Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
Step 2
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.
Step 3
Purée 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.)
Step 4
Top soup with salsa and serve.
