Black Bean Soup with Cilantro & Orange
Black Bean Soup with Cilantro and Orange recipe
Yield
12 servingsPrep
20 minCook
2 minReady
2½ hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black beans
|
|
| 8 | cups |
water
|
|
| 2 | tablespoons |
vegetable stock
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | each |
leeks
washed and sliced |
*
|
| 2 | each |
carrots
scrubbed and chopped |
|
| 1 | each |
onions
chopped |
|
| ¼ | cup |
cilantro
chopped fresh |
|
| 1 | each |
oranges
zest of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black beans
|
|
| 1.9 | l |
water
|
|
| 3E+1 | ml |
vegetable stock
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | each |
leeks
washed and sliced |
*
|
| 2 | each |
carrots
scrubbed and chopped |
|
| 1 | each |
onions
chopped |
|
| 59 | ml |
cilantro
chopped fresh |
|
| 1 | each |
oranges
zest of |
|
Directions
Soak Beans overnight in enough water to cover.
Drain.
Place Beans, 6 cups of water, broth mix, and pepper in large pot and cook over low heat until the beans are tender, about 2 to 3 hours.
Meanwhile, cook the leek, carrot, and onion in about 2 cups of water until tender, about 30 minutes.
When beans are done, remove 2 cups of beans in liquid and process in a blender or food processor until smooth.
Return to soup pot.
Place cooked veggies and water in the blender or processor and process until smooth.
Add to the beans and mix well.
Stir in the cilantro and orange zest just before serving.
Variations: Cook 1 peeled and chopped potato with the beans and/or purée all of the bean mixture for a thicker soup.
