Black Bean Soup with Cumin and Cilantro

2 tablespoons olive oil
1 1/2 cups chopped onion
8 cloves garlic, crushed
2 cups dry black beans, rinsed and drained
3 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon coarse ground pepper
1 large vegetable bouillon cube
8 cups water
4 carrots, diced
4 stalks celery, diced
5 to 6 drops of liquid smoke
1 cup coarsely chopped cilantro
1 lime
Hot sauce as desired

Heat oil in heavy large pot over medium high heat. Add onion and garlic. Sauté 5 minutes. Mix in beans and spices. Add bouillon and water. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hours.

Add carrots, celery and liquid smoke. Cook about 30 more minutes. Stir in cilantro. Serve each portion of soup with a lime wedge and hot sauce as desired.

8 servings.