Soup’s On! A nourishing (and tasty) blend of bone broth and veggies.
4 servings If you struggle with digesting beans, add a 1- inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purŽe the soup.
2 Tbs. olive oil 1 sweet onion, finely chopped 3 celery stalks, finely diced 3 large carrots grated (or 1 cup
prepared) 1 large red bell pepper, seeded
and finely diced 3 garlic cloves, minced 1 tsp. cumin 4 cups chicken bone broth (or vegetable broth for a vegan version) Juice and zest of 1 medium navel orange, optional, for more orange flavor 1 15- oz. can fire-roasted diced
tomatoes, undrained 2 15- oz. cans black beans,
drained and rinsed 1 15- oz. can cannellini or navy
beans, drained and rinsed 2 Tbs. frozen organic orange juice
concentrate, or to taste 1 tsp. salt (reduce to taste if
using salted broth) ¼ tsp. cayenne pepper, or to
taste, optional ½ cup chopped fresh cilantro,
1. Heat oil over medium heat in soup pot. Add onion, celery, carrots, and bell pepper, and sautŽ until onion is translucent and all vegetables are beginning to soften, about 8 minutes.
2. Add garlic and cumin, and sautŽ 1 minute more, stirring frequently. Add broth, orange juice, zest, tomatoes, beans, orange juice concentrate, salt, and cayenne, and mix gently.
3. Increase heat, and bring soup to a boil. Reduce heat to mediumlow, cover, and simmer 20–30 minutes, stirring occasionally, until all veggies are tender.
4. PurŽe soup with immersion wand to desired consistency, and stir in cilantro, if using, just before serving. (If you don’t have an immersion wand, purŽe in batches in a blender, being careful not to burn yourself with steam build-up.)
PER SERVING: 500 cal; 32g pro; 7g fat; 1g sat fat; 1,310mg sod; 78g carbs; 29g fiber; 18g sugars