There’s nothing like a hearty soup to warm you up on a cold day. Chock full of beans and protein, this delicious Mexican dish will do the trick! Pair with fresh bread and make it a meal. You may want to prepare the beans ahead of time.Ingredients
- 1 ¼ cup dried navy beans (8 oz.)
- 1 large onion (chopped)
- 2 stalks celery (sliced)
- 2 medium carrots (sliced)
- 3 cloves garlic (minced)
- 1 Tbsp vegetable oil
- 2 tsp. ground cumin
- ¼ tsp salt
- 1/8 tsp. cayenne pepper
- 1 14 1/2 ounce can vegetable broth or reduced-sodium chicken broth
- 1 orange
- 1 cup salsa verde
- Optional: sour cream, cilantro, additional cayenne pepper (for garnish)
Preparation
- Shred one teaspoon of peel from the orange. Juice orange and reserve.
- Bean Prep: Rinse beans. Put in 4-5 quart Dutch oven or pot and add 6 cups of water. Bring to boil, reduce heat and simmer uncovered for 2 minutes. Remove from heat and let stand for 1 hour. Drain and rinse beans.
- Heat oil in the same Dutch oven or pot. Add onion, celery, carrots and garlic and cook until tender.
- Stir in cumin, salt and cayenne pepper. Add broth and 2 cups of water. Bring to boil.
- Reduce heat and simmer, covered, for 1-1 ½ hours until the beans are tender.
- Blend mixture slightly using a handheld immersion blender or by transferring cooled soup to upright blender. Return to pot/Dutch oven.
- Stir in reserved orange juice, orange peel and salsa.