Prep 9 hrs
Cook 30 mins
This is sweet and tangy soup. I've used all kinds of beans: black beans, pinto beans, tepary beans -- all with yummy result.
- Soak beans overnight and drain. In a soup pot, bring soaked beans to a boil in the broth, then reduce heat, simmer, and cover for about 1 hour 15 minutes.
- Saute onion, garlic, cumin, carrots, and salt until carrot is tender. Then add celery and anaheim pepper and saute until everything is very tender. Add to beans.
- Stir in orange juice, cayenne pepper, and toamtoes. Simmer on low for about 15 minutes.
- This soup is great pureed or not; garnish with cilantro, salsa, and sour cream, or eat it all by itself!