Black Bean Soup
PREP TIME: 10 minutes
COOK TIME: 30 minutes
1 tablespoon olive oil
3 cups chopped onion
2 teaspoons cumin
2 teaspoons salt
1 medium carrot, diced
5 cups black beans, soaked and cooked
1 ½ cup orange juice
2 medium tomatoes, diced (optional)
Optional Toppings: sour cream; cheddar cheese; red or green onion; cilantro; sliced avocado
Sauté the onion, cumin, salt, carrot, and half the garlic in the oil over medium heat, until the carrot is tender. Add the bell pepper and the rest of the garlic and sauté until everything is very tender, about 10-15 minutes. Transfer to the Dutch oven along with the cooked beans.
Mix in the orange juice, both peppers, and the tomatoes. Optionally puree some or all of the soup in the blender, then return to Dutch oven.
Simmer over low heat for another 10-15 minutes, add toppings, and serve.