Black Bean Soup

• skillet
• wooden spoon
• rubber spatula
• blender or food processor
• Dutch oven or large saucepan

• 1 T olive oil
• 3 c chopped onion
• 2 t cumin
• 2 t salt
• 1 medium carrot, diced
• 10 cloves garlic, crushed
• 1 bell pepper, diced
• 5 c black beans, soaked and cooked or canned, drained, and rinsed
• 1½ c orange juice
• black pepper
• cayenne pepper
• 2 medium tomatoes, diced (optional)

Optional toppings

• sour cream or vegan sour cream
• grated cheese (cheddar, Swiss, Monterey Jack…)
• red or green onion, diced
• cilantro
• sliced avocado
• salsa

Mix in the orange juice, both peppers, and the tomatoes. Optionally purée some or all of the soup in the blender, then return to Dutch oven.

Simmer over low heat for another 10-15 minutes, add toppings, and serve. If you prefer a thinner soup, add a cup or two of water and simmer until hot.

Adapted from Molly Katzen’s New Moosewood Cookbook in which it’s called “Brazilian Black Bean Soup” – read my review.

Buy it:

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