Black Bean Soup with a Hint of Orange

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
Photo by Tammy G.

PREP TIME

20

minutes

TOTAL TIME

140

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

140

minutes

SERVINGS

6

servings

Ingredients

  • 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

  • OPTIONAL INGREDIENT:

  • 8-oz Spanish chorizo sausage, chopped

Directions

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

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