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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

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Rate this recipe 4.3/5 (7 Votes)


  • 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


Servings 6
Preparation time 20mins
Cooking time 140mins


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

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