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Export 14 ingredients for grocery delivery
Step 1
The night before, rinse beans in colander with cold running water. Pick through and remove any broken or shriveled beans. Place beans in large pot with 5 or 6 cups water and cover to soak overnight.
Step 2
Next day, drain beans and rinse again. Place beans back in pot, add water, bring to a boil and simmer covered for 1 hour, drain and rinse.
Step 3
Juice the orange and set the juice aside. Reserve the orange halves for the soup.
Step 4
To the pot of freshly cooked beans, add the bay leaves, garlic, cumin, paprika, onion, celery, carrots, bell pepper, water/broth, orange halves, salt and pepper, reserving the orange juice for later. Bring to a boil, reduce heat, cover, and simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Add extra water as necessary (I used another 1 cup of water).
Step 5
Once beans are tender, remove the orange halves and bay leaves. Use an immersion blender to blend soup to desired consistency. I blended about 3/4, leaving some chunkiness. You could also use a food processor/blender (this method may take two batches to complete). Blending is optional, you may like it chunky as is. Add the orange juice to the pureed soup and cook another 5-10 minutes.
Step 6
To Serve: Serve alone or over a bed of cooked buckwheat, farro or brown rice. Top soup with a dollop of Sour Cream, Lime Cilantro Cashew ‘Sour Cream’ or Paprika Cashew Crema. You may also like to top it with diced onion, tomatoes, bell peppers, avocado, jalapenos, a squeeze of lime and/or cilantro.
Step 7
Serves 4 generously, or 6 smaller portions.
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