Quick….easy….and SCRUMPTIOUS!!! I will definitely be revisiting this one!! OH SO GOOD!! I was a little apprehensive at first because as I was scanning through the list of ingredients I read orange juice. Hmmm…I thought….that’s different? But it made the soup taste amazing! Proved to me that you don’t judge a recipe by its ingredients.
The only other substitution that I made was instead of soaking the beans (because I didn’t have any dried back beans) I added in a can of black beans, drained and rinsed, as well as 3 cups of chicken broth.
I can’t wait to have another bowl tomorrow with a grilled cheese!!
- 2 cups dry black beans, soaked
- 4 cups water
- 1 Tbs. olive oil
- 3 cups chopped onion
- 10 cloves garlic, crushed
- 2 tsp. cumin
- 2 to 2½ tsp. salt
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1½ cup orange juice
- black pepper to taste
- cayenne, to taste
- 2 medium tomatoes diced, or 1 can diced tomatoes
- Optional Garnishes :
- Sour Cream or Greek yogurt
- **Note : If you choose to add a can of black beans, skip to start at step 2.
- Place the soaked beans in a kettle or Dutch oven with 4 cups water. Bring to a boil, cover, and simmer until tender (about 1½ hours)
- Heat olive oil in a medium sized skillet. Add onion, half the garlic, cumin, salt, and carrot. Saute over medium heat until the carrot is just tender. Add remaining garlic and the bell pepper. Saute until everything is very tender (10-15 minutes), Add sauteed mixture to the beans, scraping in ever last morsel (or add 1 can of beans and 3-4 cups chicken or vegetable broth).
- Stir in orange juice, black pepper, cayenne, and optional tomatoes. Puree all or some of the soup in a blender or using an immersion blender. Simmer over very low heat 10-15 minutes more. Serve topped with garnishes of choice.