For best flavor, toast the cumin seeds in a dry skillet over medium heat for 10 minutes, stirring constantly until aromatic. Costs for 60 servings is less than $10.

1/3	cup	salad oil [2 tsp.]
10		onions, chopped [1 large onion, chopped]
5	qts.	chicken broth [2 cups]
2	large	(about 100 oz. or 6 lb. each) cans tomatoes [28 oz. can]
2 1/2	gal	cooked black beans* [6 cups]
10		fresh jalapeño chiles, seeded, minced, or to taste [1 jalapeño]
1/3	cup	cumin seeds, preferably toasted [2 tsp.]
		Chili Croutons (see recipe) or crushed tortilla chips
		plain nonfat yogurt or sour cream
		shredded Cheddar cheese
		chopped cilantro

*Use canned beans, or cook dried beans in this way: Wash, add beans to water in a pot and heat to boiling for 2 minutes. Cover and let stand 1 hour, add water or broth to cover and cook 1½ hours; drain. Or use 4½ pounds of instant refried black-bean mix for the 60-serving soup; use 7 ounces for the 8-serving amount. Reconstitute according to package directions; the mix is available at food co-ops.

Heat oil in pot and add the onion; cook over medium heat, stirring, until onion is deep golden, about 20 minutes. Add broth and tomatoes with their liquid to pan; break tomatoes up with a spoon. Stir in beans, chiles and toasted cumin seeds. Bring to a boil; reduce heat and simmer until soup is thick and flavors are blended, about 10 minutes.

To serve, ladle soup into bowls, with croutons, cheese and cilantro in bowls at side for individual serving.

Makes 60 (6-ounce) servings [or 8 generous servings].