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Black Bean Soup with Orange Salsa

A fresh variation on delicious black bean soup. Just taste how the orange makes this soup 'sing.' 


Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 red onion, diced
grated zest of 1 lemon
1 dried jalapeno chile, soaked until tender, diced
sea salt
1-2 stalks celery, diced
1 carrot, diced
1 1/2 cups canned diced tomatoes
1 cup black turtle beans, rinsed very well
1 bay leaf
4 cups spring or filter water

Orange Salsa:
2 oranges, peeled, seeded, diced
1 jalapeno, finely minced
2 cloves fresh garlic, finely minced
1/2 red onion, finely diced
Sea salt
2 teaspoons extra virgin olive oil
2-3 sprigs fresh cilantro, finely minced

Place about 3 tablespoons oil, garlic, onion, lemon zest and chile in a medium soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in celery and carrot, a pinch of salt and saute for 1-2 minutes. Stir in tomatoes. Add beans, bay leaf and water, cover and bring to a boil. Reduce heat to low and cook until beans are soft, 1 to 1 1/2 hours. When the beans are soft, season the soup to taste with salt. Remove bay leaf and discard.

While the soup cooks, make the salsa. Combine all ingredients with sea salt to taste. Set aside to allow flavors to develop while the soup cooks.

To serve, ladle soup into individual bowls with a generous scoop of salsa.

Makes 4-5 servings. 


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