Black Bean Soup with Orange-Jalapeño Salsa
Vegan and gluten-free soup in 30 minutes.
Serves 6
“I developed this black bean soup so that it would satisfy those that prefer mild dishes, including kids, as well as those that prefer a bolder spice. The soup is straightforward, with a bright and intense orange and jalapeño salsa on the side,” advises cookbook author Michael Natkin. “Pass grated cheddar cheese for those that prefer to think of it as vegetarian chili.”
Soup
6 cups cooked black beans, cooking liquid reserved, or 4 (15-oz) cans black beans, rinsed and drained 2 bay leaves Vegetable broth powder (gluten-free is optional) 3 Tbsp extra-virgin olive oil 1 white onion, diced 1 yellow bell pepper, seeded and diced 4 garlic cloves, minced Kosher salt
1 Tbsp dried oregano 1 tsp ground cumin
1 tsp (or more) smoked paprika (optional)
Salsa
6 fresh mandarin oranges (or fewer, larger oranges)
/4 cup finely diced red onion 1 jalapeño pepper (or more to taste), thinly sliced
1 1/4 tsp kosher salt
1 handful fresh cilantro leaves Serving Topper
Mexican crema or sour cream (vegan option is sour cream or avocado slices)
1. Place the beans and bay leaves in a 6-quart pot. Add enough reserved cook- ing liquid or water (option to include vegetable broth powder based on the
manufacturer’s recommended amount for four cups of broth) to barely cover the beans. Simmer.
2. Heat the olive oil in a skillet over medium-high heat. Add the onion, bell pepper, garlic and a big pinch of salt, and sauté until the vegetables start to brown, about 5 minutes. Add the oregano, cumin and smoked paprika, if using, and cook for 1 minute more. Remove from heat.
3. Pluck the bay leaves out of the beans. Stir the onion mixture into the simmer- ing beans. Remove the soup from the heat and lightly purée, using a stick blender, blender or potato masher. (A 75 percent purée leaves significant texture.)
4. Return the soup pot to the heat. Add more water as needed to produce a soup that’s moderately thick, but thin- ner than a stew. Taste and adjust the seasoning. It will likely need salt unless the cook used pre-salted canned beans. Add more cumin or smoked paprika to taste. Simmer at least 10 to 15 minutes to allow flavors to develop.
5. For the salsa, cut the oranges into sections and then cubes. Mix with the red onion, jalapeño pepper and ¼ tea- spoon kosher salt. Taste and adjust the seasoning. Stir in the cilantro immedi- ately before serving.
6. To serve, ladle the soup into bowls and either top with 3 tablespoons of the salsa and some crema, or pass the salsa and crema at the table.
44 Collier/Lee Counties
swfl.naturalawakeningsmag.com
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