Black Bean Soup

Ingredients

  • 2 carrots
  • 2 tablespoon(s) red wine vinegar
  • 6 ounce(s) tomato paste
  • ¾ cup(s) fresh orange juice
  • 2 teaspoon(s) salt (to taste)
  • 1 tablespoon(s) dry mustard
  • 1 tablespoon(s) chili powder
  • + 13 more ingredients
    • 2 teaspoon(s) ground cumin
    • 2 ½ teaspoon(s) coriander seeds
    • 4 cup(s) vegetable broth
    • 1 green pepper
    • 1 sweet red pepper
    • 2 stalk(s) celery
    • 2 garlic cloves, large
    • ½ cup(s) olive oil
    • 2 onions, large
    • 2 pound(s) dried black beans
    • 1 teaspoon(s) hot sauce
    • 2 cup(s) water from the beans (may need to add more)
    • 2 bay leaves

First rinse and sort the dried beans. Use the quick soak method for preparing the black beans to speed up the prep time, following the directions on the bean container for cooking and saving the water the beans were cooked in. Peel the carrots and seed the peppers. In the food processor, use the...

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Comments

Variations on Black Bean Soup

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