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Categories:
beans vegetable broth olive oil onions garlic cumin salt carrot celery Anaheim chili orange juice cayenne pepper tomatoes
Viewed: 68 - Published at: 2 years agoIngredients
- 2 cups dried beans
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 3 cups chopped onions
- 10 garlic cloves (pressed)
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 carrot (diced)
- 1 stalk celery (diced)
- 1 anaheim chili (diced)
- 12 ounces orange juice
- cayenne pepper
- 14 ounces diced tomatoes
Method
- Soak beans overnight and drain.
- In a soup pot, bring soaked beans to a boil in the broth, then reduce heat, simmer, and cover for about 1 hour 15 minutes.
- Saute onion, garlic, cumin, carrots, and salt until carrot is tender.
- Then add celery and anaheim pepper and saute until everything is very tender.
- Add to beans.
- Stir in orange juice, cayenne pepper, and toamtoes.
- Simmer on low for about 15 minutes.
- This soup is great pureed or not; garnish with cilantro, salsa, and sour cream, or eat it all by itself!
