Black Bean Soup with Cilantro and Orange
2 c Black beans 8 c Water 2 tb Vegetable broth/seasoning Mx Freshly grnd. pepper 2 Leeks, washed and sliced 2 Carrots, scrubbed & chopped 1 Onion, chopped 1/4 c Chopped fresh cilan...
Ingredients
- 2c black beans
- 8c water
- 2tb vegetable broth/seasoning mx
- 2carrots, scrubbed & chopped
- 1onion, chopped
- 1/4c chopped fresh cilantro
- 6cups of water, broth mix, and pepper
Directions
- 1
2 c Black beans 8 c Water 2 tb Vegetable broth/seasoning Mx Freshly grnd
- 2
pepper 2 Leeks, washed and sliced 2 Carrots, scrubbed & chopped 1 Onion, chopped 1/4 c Chopped fresh cilantro Grated zest of 1 orange 1
- 3
Soak Beans overnight in enough water to cover
- 4
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
- 5
Meanwhile, cook the leek, carrot, and onion in about 2 cups of water until tender, about 30 minutes
- 6
When beans are done, remove 2 cups of beans in liquid and process in a blender or food processor until smooth
- 7
Return to soup pot
- 8
Place cooked veggies and water in the blender or processor and process until smooth