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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/4 | cup | Beans, azuki | 6 | cup (8 fl oz) | water | 1 | cup, chopped | Onion, chopped | 2 | stalk, medium (7-1/2\" - 8\" long) | celery | 1 | slice | Carrots | 3 | cloves | garlic minced | 1 | tablespoon | olive oil | 2 | teaspoon | Spices, ground cumin | 1/4 | teaspoon | salt | 1/4 | teaspoon | cayenne pepper | 1 3/4 | cup | Soup, chicken broth, canned, less/reduced sodium | 2 | cup (8 fl oz) | water | 1 | teaspoon | orange peel, raw | 8 | ounce | salsa verde | 4 | teaspoon | cilantro, fresh, chopped | 4 | teaspoon | cayenne pepper or less to taste |
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Steps
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Sequence
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Step
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| | 1 | Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. | | 2 | In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender. | | 3 | Using a handheld immersion blender, blend mixture slightly. Using a handheld immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender. Cover; blend slightly.) Return to Dutch oven. Finely shred 1 teaspoon peel from orange; then juice orange. Stir orange juice, peel, and salsa verde into soup; heat through. If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper. |
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