Black Bean Soup with Cilantro & Orange
Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.
YIELD
12 servingsPREP
20 minCOOK
2 minREADY
2½ hrsBlack bean soup with cilantro and orange takes the comforting bean soup framework and freshens it with two unexpected finishing notes. Fresh orange zest and chopped cilantro stirred in at the very end transform a typical earthy bean soup into something more aromatic and bright.
The technique here is the smart move. Beans cook separately from the leek, carrot, and onion mirepoix, then each gets pureed in batches before joining together. This split-puree method gives a smoother, more refined texture than one-pot blending, and the vegetables hold their color rather than turning the broth a uniform muddy brown.
A full overnight soak followed by a 2 to 3 hour simmer is what produces beans that puree silky-smooth. Skip the soak and the skins stay tough no matter how long you cook. Two cups of beans go through the blender. Stir back into the pot for a chunky texture, or push all the beans through for a fully pureed thick soup.
The orange zest is the secret. Zest only the colored outer peel, never the bitter white pith. Just the zest of one orange perfumes the entire pot.
Kitchen Tips
- Add the orange zest off heat. The volatile oils dissipate fast in hot liquid.
- Use a microplane for the zest. Coarser graters give bigger pieces that don’t distribute evenly through the soup.
- Cook a peeled and chopped potato with the beans for an even thicker, richer soup.
- Save the orange flesh for a salad with avocado and red onion to serve alongside.
Variations
- Top each bowl with a swirl of olive oil, a few cilantro leaves, and a curl of fresh orange zest for restaurant presentation.
- Add 1 chipotle in adobo to the beans for smoky heat that plays beautifully against the orange.
- Stir in a tablespoon of fresh lime juice along with the orange for double citrus brightness.
Ingredients
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.
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