Today’s recipe is inspired by a bunch of different black bean soup recipes I’ve seen over the years. The oranges come from Mollie Katzen’s version. I’m making this to take into work tomorrow, so it is intended to be about 8-10 servings.
Ingredients
1 onion, diced
1 T diced garlic (about 8-10 cloves)
2 large carrots, diced
1-2 large bell peppers, diced
8 cups broth/water
1 can diced tomatoes
1 can tomato sauce
2 cans black beans (rinsed & drained if you want to cut down on the salt)
1/2 c dried lentils, rinsed & picked over
1 c frozen corn
1 T cumin
2 t coriander
1 jalapeno, diced or 1 t red chili flakes or a small amount of chipotle peppers in adobo sauce
2 oranges or 4 clementines, peeled, seeded, & chopped
Method
Combine everything except the oranges into the slow cooker and cook on low for 6 hours or high for 3-4 hours. Stir in oranges about an hour before serving. You can add some cooked brown rice toward the end if you want to make it heartier. You can also blend half (an immersion blender works well for this) to make it smoother. Top with cilantro tofu cream and/or vegan cheddar cheese and/or chopped green onions and/or cilantro. Serve with cornbread!