If you struggle with digesting beans, add a 1-inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purée the soup.
For more about this recipe: Soups On!
- 2 Tbs. olive oil
- 1 sweet onion, finely chopped
- 3 celery stalks, finely diced
- 3 large carrots grated (or 1 cup prepared)
- 1 large red bell pepper, seeded and finely diced
- 3 garlic cloves, minced
- 1 tsp. cumin
- 4 cups chicken bone broth (or vegetable broth for a vegan version)
- Juice and zest of 1 medium navel orange, optional, for more orange flavor
- 1 15-oz. can fire-roasted diced tomatoes, undrained
- 2 15-oz. cans black beans, drained and rinsed
- 1 15-oz. can cannellini or navy beans, drained and rinsed
Heat oil over medium heat in soup pot. Add onion, celery, carrots, and bell pepper, and sauté until onion is translucent and all vegetables are beginning to soften, about 8 minutes.
Add garlic and cumin, and sauté 1 minute more, stirring frequently. Add broth, orange juice, zest, tomatoes, beans, orange juice concentrate, salt, and cayenne, and mix gently.
Increase heat, and bring soup to a boil. Reduce heat to medium-low, cover, and simmer 20–30 minutes, stirring occasionally, until all veggies are tender.
Purée soup with immersion wand to desired consistency, and stir in cilantro, if using, just before serving. (If you don’t have an immersion wand, purée in batches in a blender, being careful not to burn yourself with steam build-up.)
- Calories: 500
- Carbohydrate Content: 78 g
- Fat Content: 7 g
- Fiber Content: 29 g
- Protein Content: 32 g
- Saturated Fat Content: 1 g
- Sodium Content: 1310 mg
- Sugar Content: 18 g