Black bean soup with cilantro and orange
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Black bean soup with cilantro and orange
  Cilantro    Orange    Soups    Beans  
Last updated 6/12/2012 1:08:58 AM. Recipe ID 35692. Report a problem with this recipe.
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      Title: Black bean soup with cilantro and orange
 Categories: Mcdougall, Soups, Beans
      Yield: 66 Servings
 
      2 c  Black beans
      8 c  Water
      2 tb Vegetable broth/seasoning Mx
           Freshly grnd. pepper
      2    Leeks, washed and sliced
      2    Carrots, scrubbed & chopped
      1    Onion, chopped
    1/4 c  Chopped fresh cilantro
           Grated zest of 1 orange
 
  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.
  
  Variations:  Cook 1 peeled and chopped potato with the beans and/or
  puree all of the bean mixture for a thicker soup.
  
  Recipe taken from THE NEW McDOUGALL COOKBOOK, by John A. McDougall,
  M.D. & Mary McDougall. From the collection of Sue Smith, S.Smith34,
  Uploaded June 16, 1994 File




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Recipe ID 35692 (Apr 03, 2005)

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