Recipe #62: Black Bean Soup

Yield: 6 servings

1 medium onion, chopped  
7 cups vegetable stock  
6 cloves freshly minced garlic
2 large carrot, chopped
2 stalk celery, chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
4 cups cooked black beans*
1 cup freshly squeezed orange juice
1/2 cup dry sherry
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 teaspoon lemon juice
1 cup apple juice
Freshly chopped cilantro for garnish

Place the onion and 1 cup of vegetable stock in a heavy soup pot and bring to a boil. Lower the heat and simmer, stirring, until the onion becomes soft and transparent.

Then stir in garlic, carrot, and celery. Cook 5 minutes over medium heat, stirring occasionally. 
Add coriander and cumin and cook an additional 5 minutes.

If the mixture dries out, add more vegetable stock as needed. 

Add the black beans, remaining stock, orange juice, and sherry and let cook 20 minutes over medium heat, covered, stirring occasionally. 

Add the peppers, lemon juice, and apple juice before serving.  Taste and adjust  seasonings. 

Put a half of the soup in a blender to make a thick puree and return it to the soup. 

Garnish with cilantro.

* Soak 1 1/3 cups of dry black beans in lots of water overnight.  Drain this water and replace it.  Bring to a boil and simmer for 1 to 1 ½ hours.  Drain and rinse.  This should yield about 4 cups of cooked beans.