Cuban Black Bean Soup

Was a nice weekend to do some cooking. I decided to make a black bean soup that I've been wanting to do. Black beans are a 'superfood' containing good amounts of fiber, protein and other trace minerals so important to good health. I want to incorporate more of them into my diet and this is great recipe for that. This is a dish that you will need to begin a day ahead but I have also included a shorter version for those who would rather have it within an hour. Although using the dried beans does take longer to put together, it's simple and so very good. It's especially good with the cashew cream's. I'm finding many uses for these. I have it pictured here with the Lime Cilantro Cashew Cream...I also had it with the Paprika Cashew Crema that I had on hand and they both suit this soup well.

Cuban Black Bean Soup

Ingredients

• black beans, 1 lb. dried or 3 cans (15 oz.), rinsed and drained*
• 2-3 bay leafs
• 4 garlic cloves, chopped
• 1 tablespoon cumin
• 1 -2 teaspoons smoked paprika
• 1 large white onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 medium red bell pepper, chopped
• 2 medium tomatoes, chopped
• 3 cups water, vegetable broth or one cube rapunzel vegetable cubes with water
• juice of one orange + remainders
• himalayan salt and pepper to taste
• cooked buckwheat grouts, farro or brown rice, optional to serve with

1. The night before, rinse beans in colander with cold running water. Pick through and remove any broken or shriveled beans. Place beans in large pot with 5 or 6 cups water and cover to soak overnight.

2. Next day, drain beans and rinse again. Place beans back in pot, add water, bring to a boil and simmer covered for 4 hours. Add in the remaining ingredients except juice of the orange. Bring to a boil, simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Add extra water as necessary, for thinner soup add more water and for a thicker soup keep additional water to a minimum.

3. Once beans are tender, remove orange halves and bay leaves. Use a stick blender to blend soup to desired consistency. I blended about 3/4. You could also move some to a food processor/blender and add back once pureed. Blending is optional, you may like it chunky as is. Add orange juice and cook another 5-10 minutes.

4. Serve alone or over a bed of cooked buckwheat, farro or brown rice. Top soup with Lime Cilantro Cashew 'Sour Cream' or Paprika Cashew Crema. You may also like to top it with diced onion, tomatoes, bell peppers, squeezed lime, avocado, jalapeno's or cilantro. Serves four to six.

*If you decide to use canned beans, be sure to drain and rinse them. Put ingredients in pot as in step 2 but only use 2 cups water, bring to boil and simmer for 40 minutes, or until vegetables are tender. Add more water if needed. Continue with step 3. You may also decide to saute your onions, celery, carrots & bell pepper first on medium high heat using oil of choice for about 5 min before step 2.

Enjoy !