Red Bean Soup with Walnuts

Ingredients

• 7 cups chicken broth 
• 2 teaspoons coriander seeds crushed
• 0.5 cup cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 3  garlic cloves minced
• 0.3 cup olive oil 
• 2 large onions finely chopped
• 0.5 teaspoon pepper 
• 1 pound beans dried red
• 3 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 0.5 cup walnuts finely chopped

Equipment

• frying pan
• dutch oven

Directions

1. Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let stand 8 hours or overnight.
2. Drain.
3. Combine beans, broth, and salt in Dutch oven; bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour or until beans are tender.
4. Drain beans, reserving 3 cups liquid. Mash beans with the back of a spoon, and return to Dutch oven. Stir in reserved liquid.
5. Saut onion and garlic in hot oil in a skillet until tender. Stir in walnuts and next 3 ingredients.
6. Add walnut mixture to beans, and cook until thoroughly heated.
7. Sprinkle with cilantro and parsley.