An easy and delicious soup (thrifty too) that should be in your repertoire. Just the thing for blustery February days.
| 1 lb | dried black beans (or 4 large cans rinsed and drained) |
| 1 lg | white onion, minced |
| 4 cloves | garlic, minced |
| 2 stalks | celery, minced |
| 2 med | carrots, minced |
| 1 med | red bell pepper, cored and minced |
| 2 | bay leaves |
| 1 t | cumin |
| 1 t | smoked paprika |
| 6 c | vegetable stock (or water) |
| juice of one orange, reserve the orange halves | |
| kosher salt and pepper to taste | |
| sour cream, chopped bell pepper, jalapeño or green onion (optional) for garnish |
If using dry beans, prep them the night before. Rinse beans under running water. Pick through and remove any broken or shriveled beans. Cover with six cups of water and soak overnight. The next day, drain and rinse beans, cover with fresh water and bring to a boil. Simmer, covered for 1 hour, drain and rinse. Reserve.
Meanwhile, sauté the garlic, onion, celery, carrots and bell pepper together until soft. Add bay leaf and spices, then add to the drained beans along with the orange halves, seasoning and stock. Bring to a boil, cover and simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Add more water if necessary. Remove the bay leaves and orange halves and partially puree (optional). Add the orange juice, cook for another 5 minutes or so to marry flavours.
To serve: top with a dollop of sour cream and chopped veg if using.
Serves 6-8.