Adapted from Cooks.com link below
Presentation By Food Stylist
BLACK BEAN SOUP
1 lb black beans, soaked
8 cups low sodium broth or water
1 tablespoon kosher salt
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
8 tablespoons olive oil
6 garlic cloves, peeled
1 1/2 teaspoons cumin (or to taste)
4 teaspoons L8 Harvest vinegar
Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.
Cook over low heat for 30 minutes.
Combine vegetables with beans.
Cook for another 30 minutes, adding more water if necessary.