Black Bean Soup

1. 1

   Drain the beans and place in a medium stockpot covered with water. Bring to a boil and simmer, covered, for about two hours until tender. Drain and set aside.

2. 2

   In a large frying pan or shallow pot, heat the oil and then saute the onion and carrot until softened, about 5 minutes. Reduce the heat to low, add the cumin and garlic and cook, stirring occasionally, for another 10 minutes. Add the orange juice to the pan and cook uncovered on medium-low heat for 15 minutes longer.

3. 3

   Pour the onion mixture into the stockpot with the cooked beans. Add enough water to cover the beans (it will be around three cups), plus the salt and cayenne. Bring the soup to a simmer and cook on low heat for about 1/2 hour, checking the water level occasionally. (Add more if needed.)

4. 4

   Remove the pot from the heat and use an immersion blender or food processor to blend the soup until smooth. Keep warm over low heat if needed.

5. 5

   Right before serving, stir in the lime juice. Serve hot, garnished with yogurt or sour cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.