Black Bean Soup with Orange Juice


Aletha

1 T canola or olive oil

2 carrots, finely diced
2 stalks celery, thinly sliced (optional)
1 medium onion, minced
1 C vegetable broth, or 1 C water, + 1 T tamari (or miso or soy sauce)
2 15oz. cans black beans, or 4 C cooked
1/2 C orange juice
2 tsp. cumin
2 tsp. ground coriander
2 limes, juiced
2 tsp. salt
1 tsp. freshly ground black pepper
In a large saucepan, heat oil over medium heat. Saute carrots, celery, and onions until tender (about 7-10 min.). Add broth, beans, orange juice, and spices. Simmer covered for 10 minutes, stirring occasionally. Add lime juice, salt, and pepper.

For a smoother soup, use a hand blender to puree soup for 30 seconds, or remove portion of soup to blender of food processor, liquify, and return to soup pot.