Black Bean Soup - cooking recipe

Ingredients

1 1/2 lb. black beans
1 lb. navy beans
1 small onion, diced
1 medium carrot, diced
2 stalks celery, diced
2 tbsp. cumin
2 cherry peppers, diced
8 chicken bouillon cubes
1 1/2 tsp. black pepper
2 tbsp. lemon juice

Preparation

Soak beans in water overnight.
Saute vegetables and cherry peppers until tender.
Add cumin.
Dissolve bouillon cubes in 2 cups of warm water.
Drain beans and place in pot with sauteed vegetables.
Add dissolved bouillon, pepper and lemon juice. Cover with water, bring to boil.
Turn down to simmer.
Cook until thick and vegetables are tender.