3-6 cloves finely chopped garlic

2 cups chopped onions

2 carrots cut into rounds

1 bay leaf

1 tablespoon ground cilantro

1 teaspoon dried mint

2 teaspoons ground cumin

2 teaspoons ground caraway seeds

4 cups vegetable broth

Vegetable oil for cooking

Salt and black pepper to taste

 

Drain and rinse beans the soaked beans before setting aside. Heat oil in large pot and cook garlic and onions until softened. Add 1 cup water, vegetable broth, beans, carrots, bay leaf, cilantro, mint, cumin and caraway seeds. Stir soup and place on high heat until soup boils. Turn down heat to a simmer and cook until all beans are fully cooked. Stir soup occasionally and add additional water if necessary during cooking process. Taste, add salt and pepper as desired and serve warm.