Black Bean Soup



  • Blackbeans (dry) – 4c.
  • Onion (med), diced – 3
  • Celery stalks, sliced – ½ bunch
  • Carrots, quartered lengthwise then sliced – 3
  • Yams (med), cut into ¼ inch cubes – 4
  •  Cumin – 1 ½ T
  •  Coriander – 2 tsp
  •  Garlic cloves, minced – 6
  •  Molasses – 3 T
  • Apple cider vinegar – 1 ½ tsp
  •  Orange Juice concentrate (12oz can) – ½ can
  • Salt, to taste                           1 T

Garnish:  Cilantro and Sour Cream


*prep work:  Wash and soak beans in water overnight. Drain, and wash until foam stops.

  1.  Place beans in a pot and add enough water to cover them by about 3 inches and bring to a boil.
  2.  Reduce heat and cover, simmering about 30 minutes or until beans are slightly tender.
  3.  Add onions, celery, and carrots, and simmer until vegetables are tender, about 10 – 15 minutes.
  4.  Add yams, cumin, coriander, and garlic, and simmer until yams are barely tender, about 15 minutes.
  5.  Add the molasses, vinegar, and orange juice, and heat at low setting, stirring often.
  6.  Salt to taste, and adjust spices as needed.

Put out cilantro and sour cream in bowls for garnish.

Serves 15.  Original recipe from Follow Your Heart.

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