1 lb (or so) black beans; soaked
-overnight and rinsed well
2 lg Onions; chopped
3    Carrots; cut in halved
-slices
3    Celery stalks; chopped
1    -(up to)
2 tb (heaping) chopped garlic
1    -(up to)
2 ts Cumin (seed or ground)
1 ts Ground coriander
Salt to taste
Cayenne pepper to taste

Simmer the black beans, garlic, and veggies in 2-3 quarts of water until
reasonably tender. Add the spices to taste and simmer 10-15 minutes
longer.

The veggies get a little dark-looking if added at the start, so
alternatively you can simmer the black beans until tender, saute the
chopped veggies in a little olive oil, and add them at the end with the
spices.

Another possible addition is a little sliced smoked sausage — I use
turkey smoked sausage because its lower in fat, but any would do.

Serve with cornbread or french bread. This soup freezes well, and is
better the next day too.