Black bean soup with cilantro& orange

 
                   BLACK BEAN SOUP WITH CILANTRO & ORANGE
 
 Recipe By     : 
 Serving Size  : 66   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Black beans
    8       c            Water
    2       tb           Vegetable broth/seasoning Mx
                         Freshly grnd. pepper
    2                    Leeks, washed and sliced
    2                    Carrots, scrubbed & chopped
    1                    Onion, chopped
      1/4   c            Chopped fresh cilantro
                         Grated zest of 1 orange
 
   1. Soak Beans overnight in enough water to cover. 2.
   Drain. 3. Place Beans, 6 cups of water, broth mix, and
   pepper
      in large pot and  cook over low heat until the beans
      are  tender,   about 2 to 3 hours. 4. Meanwhile,
   cook the leek, carrot, and onion in about 2
      cups of water
      until tender, about 30 minutes. 5. When beans are
   done, remove 2 cups of beans in
      liquid and process in
      a blender or food processor until smooth. 6. Return
   to soup pot. 7. Place cooked veggies and water in the
   blender or processor and process
      until smooth. 8. Add to the beans and mix well. 9.
   Stir in the cilantro and orange zest just before
   serving.
   
   Variations:  Cook 1 peeled and chopped potato with the
   beans and/or puree all of the bean mixture for a
   thicker soup.
   
   Recipe taken from THE NEW McDOUGALL COOKBOOK, by John
   A. McDougall, M.D. & Mary McDougall. From the
   collection of Sue Smith, S.Smith34, Uploaded June 16,
   1994
  
 
 
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