This delicious soup is from vegan chef and author Robert Oser for Hippievegan.com.  The recipe is adapted from his book "Flavors of the Southwest," a great book for any kitchen! 

 

This is my favorite version of black bean soup. The orange juice and pulp really add a nice touch. As with any bean soup, a slow-cooker makes it a simple operation. This soup freezes wonderfully so make lots and freeze small containers for when cooking is difficult.

 

• 2 cups dry black (turtle) beans

• 1 large onion, chopped

• 2 stalks celery, chopped

• 2 carrots, sliced in quarter moons

• 3-4 cloves garlic, minced

• 2 fresh green chiles (or to taste), roasted, peeled and minced

• 2 tomatoes, chopped

• Juice of 3 oranges, with some of the pulp

• Unsalted vegetable stock to cover

• 1 bottle dark or Mexican beer (optional)

• 1 T Chili powder

• 1 tsp. cumin powder

• ¼ cup cilantro, minced, for garnish

• Sea salt to taste

 

Soak the beans for 8 hours or overnight. Pour off the soaking water and cover with fresh water or unsalted vegetable stock (or a combination of both).

 

On the stove, cook at high heat about 1-2 hours or until beans are tender. Do not add any salt or anything containing salt until the beans are tender or they will remain a little crunchy. If using a slow-cooker, it may take longer to get them tender but you can do other things while waiting for them to cook.

 

When beans are tender, add rest of ingredients (except cilantro) and continue to cook until veggies are tender and flavors have married well.

 

Puree all or part of the soup and serve topped with a dollop of cashew crème and if desired, salsa, hot suace, cilantro, chopped avocado or guacamole. Enjoy!

Serve, perhaps, hot corn bread and a salad on the side.

 

Variations:
Add potatoes, sweet potatoes, butternut squash, zucchini or other summer squash
Substitute other beans: pinto, kidney, Anasazi, or any Native American heritage beans
Add a little coconut milk or coconut water as part of the liquid for a tropical flavor
Substitute lime or lemon juice for the orange juice

 

Cashew Creme

Soak 1 cup of cashews at least 2 hours or overnight. Blend with juice of 1 lemon and a pich of salt and just enough water to make a thick crème.