18 C. black beans
1/3 C. canola oil

6 large onions, chopped
10 carrots, chopped
6 green bell peppers, chopped

3 chili peppers, minced
peel of 2 oranges,
juice of 2 oranges

8 cloves garlic
2 large Tbsp cumin
2 large Tbsp coriander

Sort pebbles and dirt from black beans. Put in pot and fill with water. Let sit overnight.

Drain beans. Refill pot with water. Bring beans to a boil. Reduce heat and keep at a low boil.

Sauté onions in canola oil until transparent. Add carrots, orange peel and garlic. When carrots are tender add peppers, orange juice and spices. Stir thoroughly.

When peppers are tender and the beans are fully cooked, purée all ingredients in blender. Add salt and pepper to taste. Reheat and serve.

nutritional analysis

for 8 oz serving
calories 198.75
carbohydrates(grams) 35.3
protein(grams) 11.8
fat(grams) 1.75
cholesterol(mg) 0.00

% of calories

carbohydrates 69%
protein 23%
fat 8%

This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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