1- 1/2 cup black beans
1 Tablespoon dried onion
2 Tablespoons cumin
1 teaspoon celery seed
2 bay leaves
1 teaspoon chili powder
1 veggie bouillon cube
1 chile pepper (optional)
6 cups water
Remove wrapper from bouillon cube and add it, plus all remaining ingredients to 6 cups of water into a sauce pan. Bring to a boil over high heat, reduce to low and simmer until the beans are tender and the soup is thick, about 90 minutes, adding more water as necessary to soften the beans. Remove and discard the chile pepper and bay leaves before serving. Season to taste.
From Heidi A.
I haven't tried this yet, but my friend Heidi said it is easy and good!
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