Black Bean Soup with a Hint of Orange

By adventurefamily5

This soup is adapted from a book called Sunday Soup by Betty Rosbottom. To see more of my recipes and photos, go to www.tammydishesit.com

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

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