Bean Soup Perfected

This soup is made from the 32-bean, 8-veggie mix sold at Weaver's Way. You'd think that with all that flavoring it would be decent as-is, but it requires doctoring. After a couple of tries, I think I've got a good formula. This makes a large amount -- enough for 5 entree-sized servings or maybe 8 smaller bowls. It takes about 2 hours. This flavoring is on the conservative side -- add more stuff if you like it spicy.

1 1/2 cups bean mix

8 cups water

Bring to full boil. If you wish, you can turn it off now and let sit (with lid on). This cuts down on total cooking time. After an hour of low boil, add:

2 T tomato paste

1/3 cup dry sherry or wine

1 t cumin

1 t turmeric

1 t ground ginger (or 1-2" fresh)

lots of black pepper

1 t salt

Add more water if needed. Cook for another hour. A few minutes before serving, add a handful of chopped cilantro or 1 T pesto or both. Add a bit more salt to taste.

After ladling into bowls, sprinkle 1 tsp Romano cheese on top of each bowl.