Recipe(tried): Black Bean Soup with Cumin and Cilantro

BLACK BEAN SOUP WITH CUMIN AND CILANTRO

2 T. olive oil
1 1/2 c. chopped onion
8 cloves garlic, crushed
2 c. dry black beans, rinsed and drained
3 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. coarse ground pepper
1 large vegetable bouillon cube
8 c. water
4 carrots, diced
4 stalks celery, diced
5 to 6 drops of liquid smoke
1 c. coarsely chopped cilantro
1 lime
Hot sauce as desired

Heat oil in heavy large pot over medium high heat. Add onion and garlic. Saute 5 minutes. Mix in beans and spices. Add bouillon and water. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hours. Add carrots, celery and liquid smoke. Cook about 30 more minutes. Stir in cilantro. Serve each portion of soup with a lime wedge and hot sauce as desired. 8 servings.