Black Bean Soup

3 large onions, diced
5 or more garlic cloves, minced
a little oil
1 or 2 quarts of black beans (or to have a different flavor use pinto beans)
1 quart of salsa
three carrots, diced
1 handful of six inch stalks of celery (or equivalent)
1 1/2 t salt
1 heaping t of ground cumin or your favorite spice

In a large soup pan saute the onions and garlic for a few minutes. Add carrots and celery and saute for a few more minutes. Add beans and salsa; cook on simmer for two hours or until you are ready to serve. Add the seasoning and simmer for 1/2 hour. Serve.
Nancy Lee