One of the new cookbooks is Moosewood Cookbook. Very healthy recipes, but don't be scared by that, they are amazing recipes! For my first test, I settled on Brazilian Black Bean soup, it had so much flavor packed in it, I had to try it!! I googled some comments on this recipe, and it was everywhere online, and the reviews all convinced me to make this ASAP!
We loved this soup! I love my winter "warm you up" and "feel good" soups. As much as this one filled that need, I can tell you that this would also be a delicious soup in the summer. The orange juice gives it such a bright flavor. And, the cilantro adds so much to this soup. The day I went to the store to pick up the cilantro for this soup, I was just amazed at how wonderful the store smelled! Even when I was by the flour picking up my baking supplies, there was such an amazing smell in the store. I thought maybe I was just REALLY hungry since it was after work. Nope, not the case. The amazing scent that followed me everywhere, was the cilantro in my shopping cart! I think this is a sign that this snow needs to go away so I can get my garden planted!
So, go on. Get your shopping list made, and make a pot of this soup. Wait, one more thing.... add a loaf of crusty bread to your shopping list. It will go perfectly with a bowl!
Brazilian Black Bean Soup (Source: The New Moosewood Cookbook)
2 cups dried black beans
4 cups water
1 Tbsp. olive oil
3 cups onion, chopped
10 garlic cloves, crushed
2 tsp. cumin
2 1/2 tsp. salt
1 carrot, chopped
1 green bell pepper, chopped
1 1/2 cups orange juice
Sour Cream (optional)
Pick through the dried beans and remove any stones or broken beans. Rinse beans. In large pot or bowl, cover beans with 3 inches of water. Cover and let set overnight, or 10 hours.
Drain beans, and add them to dutch oven with four cups of water. Over medium high heat, bring to a boil, and cover. Reduce heat and simmer until beans are tender, about one and a half hours.
Meanwhile, heat olive oil in skillet. Add onion, 5 crushed garlic cloves, cumin, salt, and carrot. Saute over medium heat until the carrot is tender. Add remaining garlic, and the bell pepper. Saute until all veggies are tender. Add the veggies to the beans, after they are done cooking.
Stir in orange juice. Add black pepper, and cayenne pepper, to taste. Remove from heat, and puree soup with immersion blender. Simmer over low heat for 15 minutes.
Serve with cilantro and sour cream.
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