BLACK BEAN SOUP WITH CILANTRO & ORANGE

      Title: BLACK BEAN SOUP WITH CILANTRO & ORANGE
  Categories: Mcdougall, Soups, Beans
       Yield: 66 Servings
  
       2 c  Black beans
       8 c  Water
       2 tb Vegetable broth/seasoning Mx
            Freshly grnd. pepper
       2    Leeks, washed and sliced
       2    Carrots, scrubbed & chopped
       1    Onion, chopped
     1/4 c  Chopped fresh cilantro
            Grated zest of 1 orange
  
   1. Soak Beans overnight in enough water to cover. 2. Drain. 3. Place
   Beans, 6 cups of water, broth mix, and pepper
      in large pot and  cook over low heat until the beans
      are  tender,   about 2 to 3 hours. 4. Meanwhile, cook the leek,
   carrot, and onion in about 2
      cups of water
      until tender, about 30 minutes. 5. When beans are done, remove 2
   cups of beans in
      liquid and process in
      a blender or food processor until smooth. 6. Return to soup pot. 7.
   Place cooked veggies and water in the blender or processor and process
      until smooth. 8. Add to the beans and mix well. 9. Stir in the
   cilantro and orange zest just before serving.
   
   Variations:  Cook 1 peeled and chopped potato with the beans and/or
   puree all of the bean mixture for a thicker soup.
   
   Recipe taken from THE NEW McDOUGALL COOKBOOK, by John A. McDougall,
   M.D. & Mary McDougall. From the collection of Sue Smith, S.Smith34,
   Uploaded June 16, 1994
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