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2 tsp ghee or olive oil
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 rib celery, chopped
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 1/2 cups cooked black or red beans
1 1/2 cups water or soup stock
1/4 cup chopped cilantro
1 T. tamari
1 tsp brown rice vinegar

Heat oil in 4 quart soup pot. Add onion and garlic; saute until soft. Add dry spices and saute briefly. Add carrot and celery; saute a few more minutes. Add beans and water; stir together. You can puree all of the soup in a blender or puree part for a chunkier soup. Return pureed part to pot. Stir in cilantro then season with tamari and vinegar. You might need to reheat before serving.

This recipe is very tasty.