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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. | 2. In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Add beans. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender. | 3. Using a handheld immersion blender, blend mixture slightly. Return to Dutch oven. Finely shred 1 teaspoon peel from orange; then juice orange. Stir orange juice, peel, and salsa verde into soup; heat through. If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	1	&	dried	104.4678	20.3478	9.5892	1.0915
water	6	cups		0.0	0.0	0.0	0.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup		16.16	2.9997	0.6969	0.1717
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
salt		teaspoon		-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
vegetable broth	1	can		196.68	31.886	7.2116	4.6488
water	2	cups		0.0	0.0	0.0	0.0
orange	1			1.7625	0.4406	0.0352	0.0045
salsa verde	1	cup		120.32	16.0	0.0	3.9936
cream			sour	-	-	-	-
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.