Dark winter days deserve a hearty soup. Black bean soup will stick with you and provides lots of nutrients the way this one is made. I didn’t have bok choy available so substituted chopped cabbage instead. Feel free to change out the veggies as your refrigerator allows. This was served with homemade corn muffins and a dollop of plain Greek yogurt.
- 2 cups of dried black beans, cooked or 3 15-ounce cans black beans, rinsed and drained
- 1 large onion, chopped
- 1 green bell pepper, chopped (1 cup)
- 10 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup bok choy
- 1 1/2 cups orange juice
- 2 medium tomatoes, diced (2 cups)
- 1 large sweet potato, steamed and cubed (1 cup)
- 2 teaspoon ground cumin
- Cayenne to taste
- black pepper to taste
- Salt to taste
- In a dutch oven, saute onion, half the garlic, cumin, and carrots until tender.
- Add bok choy, remaining garlic, and bell pepper, saute for another 10-15 minutes until everything is very tender.
- Add beans to the vegetable mixture, stir in orange juice, tomatoes, sweet potatoes, pepper, and cayenne pepper.
- Make the soup smooth or as chunky as you wish by pureeing some or all of the soup in batches in a food processor or blender and return back to the main pot.
- Simmer over low heat for 10 – 15 minutes. Serve topped with any or all of greek yogurt, salsa, green onions, and cilantro.
- Serve with salad and cornbread, if desired.
Prevent and Reverse Heart Disease by Caldwell B Esselstyn, Jr. M.D.