Black bean soup with cilantro & orange
66 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black beans |
| 8 | cups | Water |
| 2 | tablespoons | Vegetable broth/seasoning Mx |
| Freshly grnd. pepper | ||
| 2 | Leeks, washed and sliced | |
| 2 | Carrots, scrubbed & chopped | |
| 1 | Onion, chopped | |
| ¼ | cup | Chopped fresh cilantro |
| Grated zest of 1 orange | ||
Directions
1. Soak Beans overnight in enough water to cover. 2. Drain. 3. 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. 4. Meanwhile, cook the leek, carrot, and onion in about 2
cups of water
until tender, about 30 minutes. 5. When beans are done, remove 2 cups of beans in
liquid and process in
a blender or food processor until smooth. 6. Return to soup pot. 7.
Place cooked veggies and water in the blender or processor and process until smooth. 8. Add to the beans and mix well. 9. Stir in the cilantro and orange zest just before serving.
Variations: Cook 1 peeled and chopped potato with the beans and/or puree all of the bean mixture for a thicker soup.
Recipe taken from THE NEW McDOUGALL COOKBOOK, by John A. McDougall, M.D. & Mary McDougall. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Related recipes
- Black bean chili with cilantro
- Black bean chili with oranges
- Black bean salad with oranges
- Black bean soup
- Black bean soup #2
- Black bean soup 2
- Black bean soup with cilantro and orange
- Black bean soup with cilantro-lime sour cream
- Black bean soup with cumin
- Black bean soup with lime
- Black bean soup with sour cream & mango salsa
- Black bean soup with sour cream and mango salsa
- Black bean vegetable soup
- Carrot, orange & cilantro soup
- Carrot, orange and cilantro soup
- Carrot~ orange & cilantro soup
- Corn, cilantro and black bean soup (mf)
- Fresh tomato soup with cilantro
- Lentil soup with cilantro
- White bean tortilla soup with basil and orange