Black Bean Soup
Ingredients
- 1 Pound Black Beans
- 8 Cups (1 Quart) Vegetable Broth
- 4 Cups Water
- 1/2 Pound Minced Onion
- 2 Celery Stalks
- 1 Large Green Pepper, Minced
- 1 Jalapeno, Minced
- 1 Ripe Tomato, Minced
- 2 Tablespoons Ground Cumin
- 2 Tablespoons Chopped Garlic
- 1/2 teaspoon Ground Cloves
- 1/2 Cup Orange Juice
- 1/2 Cup Chopped Cilantro
- 1/2 Cup Olive Oil
Directions
Pick over the beans for stones and soak in water overnight and then strain and rinse them the next day. Get out a 6 quart pot and over low heat add the olive oil and the following: Onion, Celery, Peppers and Garlic then saute for 10 minutes. Add cumin, cloves and tomato and saute Additional 5 minutes; Add the rest of the ingredients, Except Cilantro and bring soup to a simmer Cook on low heat approximately 1 to 1 1/2 hours until beans are tender. When beans are done, puree 1/2 of the soup (blender or food processor), Add to other half of soup and then add cilantro, reheat and serve
