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Categories:
olive oil onion garlic carrot ground cumin salt red bell pepper black beans water orange juice cayenne pepper tomatoes
Viewed: 42 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 3 cups onion, chopped
- 10 cloves garlic, chopped, divided
- 1 carrot, diced
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 red bell pepper, diced
- 2 (15 ounce) cans black beans, drained and rinsed
- 4 cup water (maybe more??)
- 1 cup orange juice
- 1 pinch cayenne pepper, or to taste
- 2 med tomatoes, optional
Method
- Heat olive oil in a large saucepan over medium heat. Add onion, half of the garlic, cumin and carrot, until carrot is tender. Season with salt. Stir in remaining garlic, and red pepper; saute 10-15 more minutes, then add beans.
- Add beans, water, tomatoes (opt) and orange juice to the pan, and season with cayenne pepper. Transfer a portion of the mixture to a blender or food processor, and puree until smooth. Puree part or all of the soup, depending on how you like the texture. Return puree to the pan, and simmer for 10 more minutes to blend flavors before serving.
