Part 58 (2/2)

1 teaspoons ground c.u.min

2 teaspoons dried oregano

1 teaspoon dried thyme

1 tablespoon white wine vinegar or sherry vinegar

2 teaspoons salt, or to taste

Freshly ground black pepper

3-4 cups vegetable stock

For garnis.h.i.+ng each serving of soup: lime wedges, chopped avocado, minced fresh cilantro PREPARE THE beans: Drain the soaked beans, rinse again, and place the beans in a very large stockpot. Pour in the 6 cups of water and add the bay leaves and baking soda. Cover and bring to a boil, boil for about 3 minutes, and then lower the heat to medium-low. Allow to simmer for 1 to 1 hours, until the beans are very tender and their skins are soft. Remove the bay leaves.

During the last 30 minutes of the beans' cooking, prepare the vegetables: Preheat a large heavy-bottomed skillet over medium heat. Saute the garlic in the oil until the garlic begins to sizzle, stir for 30 seconds, and add the onions and bell pepper. Stir and cook for 12 to 15 minutes, until the onions and peppers are very soft, then add the jalapeno, celery, and carrot. Cook for another 10 minutes, until the carrot has begun to soften, then remove from the heat.

When the beans are completely tender, stir in the sauteed vegetables and any remaining oil, plus the c.u.min, oregano, thyme, and vegetable stock. Cover the pot, raise the heat to high, and bring to a boil. Lower the heat to medium-low, partially cover the pot, and simmer for 35 to 40 minutes, until the carrot and celery are tender.

Remove from the heat, allow to cool 10 minutes, add the vinegar, and season to taste with salt and pepper. Like most soups, this soup will be richer and more flavorful the next day.

Garnish each serving of soup with chopped cilantro and chopped avocado. Serve with lime wedges.

ACORN SQUASH, PEAR, AND ADZUKI SOUP WITH SAUTeED s.h.i.+TAKES.

SERVES 6.

TIME: 1 HOUR.

This is a precious jewel of a soup studded with pretty, red adzuki beans along with just a hint of fragrant five-spice. We love the salty sesame s.h.i.+take mushrooms that adorn the soup and draw all the flavors together.

Acorn squash is a pain in the tuchus to peel. The best way we've found is to cut the squash in half and seed it, then cut into chunks ( inch, in this case). Use a paring knife to slice off the skin.

To remove the seeds from pears, peel and slice in half, then use a measuring teaspoon to scoop the seeds right out.

2 tablespoons peanut oil

1 large yellow onion, cut into -inch slices

1 red bell pepper, cut into -inch slices

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