Save Saved Removed 0

Description: This recipe comes from one of my favorite restaurants the Moosewood Restaurant in NY.

READY IN: mins SERVES: 4

INGREDIENTS

1⁄4 cup olive oil

2 cups onions, chopped

2 garlic cloves, minced or pressed

2 cups carrots, peeled and diced

1 1⁄2 teaspoons ground cumin

1 cup celery, chopped

1 cup bell pepper, green or red, chopped

2 (15 ounce) cans black beans, undrained (or cook 1 cup dried beans)

1 chipotle chile in adobo

2 cups tomatoes, chopped fresh (or 12 ounce undrained canned)

1⁄2 cup orange juice

1⁄2 cup water

salt, to taste

sour cream, to top

fresh cilantro, chopped

DIRECTIONS

Warm the oil in a non-reactive soup pot. Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, sitting often for a few minutes. Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. Add the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes. If you are using dried beans, add 1/2 cup of beans cooking liquid or additional water. If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup. Top with optional sour cream and cilantro.

*also posted on GeniusKitchen





Share this: Twitter

Facebook

Reddit

Tumblr

Pinterest



Like this: Like Loading...