Black Bean Soup With A Hint Of Orange Recipe 445

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BLACK BEAN SOUP WITH A HINT OF ORANGE RECIPE - (4.4/5)



Black Bean Soup with a Hint of Orange Recipe - (4.4/5) image

Provided by adventurefamily5

Number Of Ingredients 13

OPTIONAL INGREDIENT:
1 pound dried black beans
2 Tbsp oilive oil
2 c chopped onion
1 1/2 Tbsp dried oregano
Dash red pepper, to taste
1 tsp sea salt
7 c chicken stock
1 c freshly squeezed orange juice, 2-3 large oranges
1/3 c sour cream
2 tsp orange zest
2 Tbsp chopped cilantro
8-oz Spanish chorizo sausage, chopped

Steps:

  • Rinse and sort beans. Cover and bring to a boil. Turn off heat and soak beans for 1 hour. Drain water from beans. If making the meat version, heat oil in a large stock pot and sauté chorizo. If making vegetarian version, omit chorizo. Add in onions, and sauté for 3-4 minutes. Add oregano, red pepper and salt and sauté 1 minutes more. Add 7 cups of stock and beans; bring to a boil. Reduce heat and cover. Cook soup until beans are tender, about 1 hour. If soup seems watery, you can remove some and purée in a blender, or use an immersion blender to make soup a little more creamy. It also makes the color richer. Don't purée all the beans, though. Add orange juice and blend in. Salt to taste. Serve with a dollop of sour cream and a sprinkling or zest. Garnish with cilantro if desired. 20 min prep 2.5 total Serves 6

EASY AND QUICK BLACK BEAN SOUP



Easy and Quick Black Bean Soup image

This is a quick and easy soup with a little spice. Great over brown rice or with a simple salad.

Provided by mmr

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
½ yellow onion, chopped
3 cloves garlic, chopped
2 (15 ounce) cans black beans, undrained
¾ cup chicken broth
¼ cup orange juice
2 teaspoons cayenne pepper
1 teaspoon chili powder

Steps:

  • Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
  • Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
  • Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 43.6 g, Cholesterol 0.9 mg, Fat 7.9 g, Fiber 16.5 g, Protein 14.1 g, SaturatedFat 1.2 g, Sodium 1033.2 mg, Sugar 4 g

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  • Heat a large pot over high heat. Add the oil and all but a couple of tablespoons of the diced red onion (for garnish). Add the salt, cumin seed, red pepper flakes, and immediately turn the heat to low. Cover, and cook for 15 minutes, checking and stirring periodically to ensure the onion isn’t browning.
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