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Prep Time: 540 Minutes Cook Time: 30 Minutes |
Ready In: 570 Minutes Servings: 6 |
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This is sweet and tangy soup. I've used all kinds of beans: black beans, pinto beans, tepary beans - all with yummy result. Ingredients:
2 cups dried beans |
6 cups vegetable broth |
1 tablespoon olive oil |
3 cups chopped onions |
10 garlic cloves (pressed) |
2 teaspoons cumin |
1 teaspoon salt |
1 carrot (diced) |
1 stalk celery (diced) |
1 anaheim chili (diced) |
12 ounces orange juice |
cayenne pepper |
14 ounces diced tomatoes |
Directions:
1. Soak beans overnight and drain. In a soup pot, bring soaked beans to a boil in the broth, then reduce heat, simmer, and cover for about 1 hour 15 minutes.
2. Saute onion, garlic, cumin, carrots, and salt until carrot is tender. Then add celery and anaheim pepper and saute until everything is very tender. Add to beans.
3. Stir in orange juice, cayenne pepper, and toamtoes. Simmer on low for about 15 minutes.
4. This soup is great pureed or not; garnish with cilantro, salsa, and sour cream, or eat it all by itself!
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