Brothy Black Bean Soup

I call this 'brothy' black bean soup because I am still searching for the perfect 'thick' black bean soup. So whenever I find that elusive recipe, I'll be able to distinguish between them by name. I LOVE the flavors in this recipe, and brothy is NOT a bad thing at all...sipping it from a small cup is just as good as eating it from a bowl. It is good plain, or with a bit of sour cream and cilantro on top. I'll make this soup often!

Brothy Black Bean Soup

2 T. olive oil

1 c. finely chopped onion

1 carrot, finely chopped

1 celery stalk, finely chopped

4 cloves garlic, minced

1/2 t. ground cumin

1/2 t. ground coriander

3 c. vegetable stock

1/2 c. fresh orange juice (I did happen to squeeze some oranges, but I'm sure ready-made juice would be fine)

1 15-oz can black beans, drained and rinsed (or used precooked black beans, 2 c.)

1/4 t. pepper

1/8 t. red pepper flakes

salt to taste

Heat the oil in a soup pot over medium heat, and add onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are crisp-tender, about 8 minutes. Add the cumin and coriander, stir for about 30 seconds.

Stir in all the remaining ingredients, except the salt. Increase the heat to high and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, about 20 minutes.

Transfer 1 c. (or more) of the beans and liquid to a blender and puree until smooth. Sitr the pureed mixture into the soup. Taste and adjust the seasoning. Serve with sour cream and fresh cilantro, if desired.

Source: A Beautiful Bowl of Soup by Paulette Mitchell