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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, navy, dried | 16 | tablespoon | onion,raw chopped | 1 | stalk, medium (7-1/2\" - 8\" long) | celery | 1 | tablespoon | olive, extra virgin | 2 | teaspoon | cumin, ground | 1/4 | teaspoon | salt, to taste | 1/4 | teaspoon | cayenne pepper, to taste | 2 3/4 | cups | Vegetarian chicken broth | 2 | tablespoon | orange peel, raw |
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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, 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, into soup; heat through. Sprinkle with cilantro and cayenne pepper. |
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