From Moosewood Cookbook by Mollie Katzen, collected by Debra Stoleroff

I love the heartiness of black bean soup; it soothes the soul on cold winter days. The orange in this black bean soup sets it apart from other recipes.

NOTE: ingredients in bold can be found in the Co-op’s bulk section. Most other ingredients are available in the Co-op’s grocery section.

Ingredients

• 2 cups dried black beans
• 3 1/2 cups water or stock 
• 2 teaspoons salt
• 2 cups onions, chopped 
• 5 garlic cloves, crushed
• 1 1/2 tablespoons cumin
• 1 teaspoon corriander
• 2 tablespoons oil 
• 1 large carrot, diced
• 1 stalk chopped celery
• 1 cup bell pepper, diced (optional)
• 2 oranges; peeled, seeded and chopped 
• 1/2 cup orange juice 
• 1 tablespoon dry sherry
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper
• 1/2 teaspoon fresh lemon juice
• sour cream (optional)
• cilantro (optional)
• salsa (optional)

Preparation

1. NOTE: Begin soaking beans at least 4 hours ahead. 
   • Rinse beans. Cover them with water and let them soak (4 hours).  
   • Pour off excess water.
   • Place in a pot with 3 1/2 cups of water or stock and salt. 
   • Bring to a boil, cover, simmer 1 1/2 hours over very low heat. 
2. Sauté onions and garlic in oil. Add carrot, celery, bell pepper, coriander and cumin.  
3. Add the sautéed mixture to the beans.
4. Stir in oranges, orange juice, dry sherry, black pepper, cayenne and lemon juice. 
5. Simmer over very low heat 10-15 mins more. 
6. For a thicker soup, puree some of the soup in a blender and return to the pot.
7. For a hotter soup add more red pepper.
8. Serve topped with sour cream, cilantro and/or salsa.

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