This nourishing soup may quickly become your go-to favorite!
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: black beans, dairy-free, glluten-free, healthy
Servings: 6
Calories: 250kcal
Ingredients
2 1/2cupsof cooked black beans
3 1/2cupswater or vegetable stockchicken stock may as an option
2tablespoonsolive oil
1/2teaspoonunrefined sea salt
1cupsweet onionchopped
3clovesgarliccrushed
1large carrotchopped
1red bell pepperchopped
2stalk celerychopped
1teaspoonground coriander
1teaspoonground cumin
2orangespeeled, seeded and chopped
1/2cupfresh squeezed orange juice
1/2cupfrozenorganic corn (thawed)
1tablespoonred wine or dry cooking sherry
1tablespoonmolasses
1/4teaspoonblack pepper
1/4teaspoonred pepper
1teaspoonfresh lime juice
Instructions
STEP 1 - Prepare Beans
If you are using whole dry beans, rinse them well then cover with fresh water and soak them overnight for 8-10 hours. In the morning, pour off the excess water, rinse the beans again and place them in a saucepan with 3 1/2 cups of water or stock. Bring to a boil. Cover and simmer over low heat for 90 minutes. Remove 1/2 cup of the beans and set aside for later.
If you are using canned beans, drain and rinse them well. Place in a saucepan with the water or stock and bring to a boil. Turn down heat and simmer until you are prepared to add the Step 2 ingredients. Reserve 1/2 cup of beans and set aside for later.
STEP 2 - Prepare Soup
Saute the onions and garlic with salt in olive oil starting with the onions first (add garlic after 3 minutes).
Add the carrot, red bell pepper, celery, coriander, and cumin. If needed, add water to steam the vegetables a bit.
Add this mixture to the beans in the saucepan. Let the soup continue to simmer.
Add the oranges, orange juice, red wine, molasses, red and black pepper, and lime juice.
Stir the soup, cover and let simmer for 10 minutes.
Puree the soup in a high-speed blender. If it's too thick, add more water and return to the saucepan.
Add the reserved black beans and the corn.
Serve topped with fresh cilantro leaves and corn chips (optional).
Notes
Use tangerines and tangerine juice for a sweeter soup.Use more black and red pepper for a heartier soup.Serve with a tablespoon of a Mexican Cheese blend as an option. You may also serve topped with some finely chopped avocado.