Black Bean Soup with Orange Juice
Black bean soup originated from Cuban cuisine and although the soup contains the same basic elements (onion, garlic, bay leaf, salt), each region of Cuba has their own tradition of preparing it. This recipe is vegan and gluten-free uses orange juice for additional flavour.
1 Tbsp olive oil
2 carrots finely diced
2 stalks celery, thinly sliced
1 medium onion, minced
1 cup vegetable broth
4 cups cooked black beans
½ cup freshly squeezed orange juice
2 tsp ground cumin
2 tsp ground coriander
2 limes, juice of
1 tsp salt (to taste)
1 tsp freshly ground black pepper
- In a large saucepan, heat the oil over medium heat, and sauté the carrots, celery and onions until tender.
- Add the broth, beans, orange juice, and spices; simmer covered for 10 minutes.
- Add the lime juice, salt and pepper.
- With a hand blender, blend the soup for about 30 seconds to thicken (or remove 1 cup of soup to a blender, puree and add back to the soup pot).
Serves 4 people
Recipe supplied by Maureen Cram, Johannesburg, South Africa
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