SERVES 4

Homemade beans can be cooked ahead and frozen, allowing you to put this hearty, delicious soup together in 30 minutes. This soup is also good served chilled, garnished with plain yogurt, chopped cucumber, and green onions. Be sure to pull out the bay leaves before serving. 

- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, sliced
- Black pepper
- 1 teaspoon cumin seeds
- 1 large onion, diced
- 3 celery stalks, sliced
- Kosher salt
- 1/2 teaspoon dried oregano, optional
- 1 tablespoon red pepper flakes
- 2 bay leaves
- 1 quart low-sodium organic vegetable or chicken broth
- One 15-ounce can black beans, with their liquid
- 1/2 cup pumpkin seeds, toasted


In a 4-quart soup pot, heat the oil over medium-high heat. Add the garlic and black pepper, and saute until the garlic is golden. Add the cumin seeds and toss until the aroma is released. Add the celery, salt to taste, oregano (if using), and red pepper flakes, and saute for a minute longer. Add the bay leaves, broth, and beans, raise the heat to high, cover the pot, and bring to a boil. Taste and adjust the seasonings, adding more broth if necessary. Serve garnished with pumpkin seeds.