Black bean soup with cilantro & orange Recipe

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Black bean soup with cilantro & orange

Artist:	_	Yield:	66
Categories:	Fruits, Orange, Soups & Stews	Rating:	0
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Ingredients:

2	cup	Black beans
8	cup	Water
2	tbsp	Vegetable broth/seasoning Mx
		Freshly grnd. pepper
2		Leeks, washed and sliced
2		Carrots, scrubbed & chopped
1		Onion, chopped
1/4	cup	Chopped fresh cilantro
		Grated zest of 1 orange

Procedures:

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.
10	Variations: cook 1 peeled and chopped potato with the beans and/or puree all of the bean mixture for a thicker soup.
11	Recipe taken from the new mcdougall cookbook, by john a.
12	Mcdougall, m.d.
13	& mary mcdougall