Black Bean Soup With Cilantro And Orange
Serving Size : 66
Ingredients for prepare Black Bean Soup With Cilantro And Orange
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | black beans |
| 8 | cups | water |
| 2 | tablespoons | vegetable broth/seasoning mix |
freshly ground pepper
black bean soup with cilantro and orange |
| 2 | | leeks - washed and sliced |
| 2 | | carrots - scrubbed and chopped |
| 1 | | onion - chopped |
| 1/4 | cup | chopped fresh cilantro |
recipe Black Bean Soup With Cilantro And Orange
1. Soak Beans overnight in enough water
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to cover. 2. Drain. 3. Place Beans, 6 cups of water, broth mix, and
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pepper in large pot and cook over low heat until the beans
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are tender, about 2 to 3 hours. 4. Meanwhile, cook the leek, carrot, and onion in
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about 2 cups of water until tender, about 30 minutes. 5. When beans are done, remove 2 cups of
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beans in liquid and process in a blender or food processor until smooth. 6. Return to soup pot. 7.
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Place cooked veggies and water in the blender or processor and process until smooth. 8. Add to the beans
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and mix well. 9. Stir in the cilantro and orange zest just before serving.
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Variations: Cook 1 peeled and chopped potato with the beans and/or puree all of the
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bean mixture for a thicker soup. Recipe taken from THE NEW McDOUGALL COOKBOOK, by John A.
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McDougall, M.D. and Mary McDougall.
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