Supernatural Botanicals

According to data from the National Health and Nutrition Examination Survey, bean eaters weigh less and have slimmer middles. Beans are super fat fighters because they contain the ideal combination of fat-busting nutrients—soluble and insoluble fiber, protein, and a type of fat-burning carb called resistant starch.

Cuban Black Bean Soup

CUBAN BLACK BEAN SOUP

Ingredients:

• 7 cups cooked black beans (a one pound bag of dried beans prepared according to package directions.)
• 3 Tbsp olive oil
• 4 garlic cloves, minced
• 1 large sweet onion, finely chopped (reserve some for garnish)
• 1 tsp each ground cumin, coriander, paprika
• 1 carrot, diced
• 1 medium bell pepper, chopped
• 2 stalks of celery, finely chopped
• 2 tomatoes, chopped
• a handful of parsley, chopped
• rind of one orange (several large peels)
• juice of the above orange
• 6 cups hot, boiled long-grain rice, white or brown

Drain the beans and reserve the liquid.

In a large dutch oven or soup pot, saute onions, garlic, and spices in oil over medium heat, stirring until onions are translucent. Add carrots and celery, saute for 3-4 minutes more. Add peppers and saute another 5 minutes. Add salt, pepper, parsley, and tomatoes. Simmer until the vegetables are tender.

Combine the drained black beans with the vegetables. Add in as much bean liquid as you like, more for a thinner soup, less if you like it thicker. Add the orange rind and simmer on low for about 30-45 minutes. Stir often.

Remove orange rind. Stick blend the soup until it’s as thick as you like. (Or remove a cup or two of soup to blender, blend, then add back to soup.) Add fresh orange juice and cook 5-10 minutes more. Taste. Serve on hot rice. Garnish with chopped onions, chiles, and/or lime wedges.