1 lb Dry Black Beans
32 oz Organic Low-Sodium Chicken Stock
3-4 Medium Plum Tomatoes
2 Tbls Olive Oil
2 Carrots
2 cups White Sweet Corn
1 medium Sweet Onion
3-4 Cloves Garlic (crushed)
2 tsps. Chili Powder
3 tsps. Ground Cumin
1 tsp Black Pepper
½ tsp Coriander
¼ tsp Crushed Red Pepper Flakes
2 Tbls Sherry
2 Oranges
3-4 Tbls Orange Marmalade

Rinse dried beans and cover with water in large soup pot.  Bring beans to a boil – remove from heat then cover and let stand for 1 hour.   Add 2 cups chicken stock and 1 cup water to pot – simmer on medium heat until tender.  Add water or stock as needed.

While beans are cooking, begin preparing remaining ingredients.

Peel and finely slice carrots and sauté in olive oil until tender.   Stir in corn and cook another 2 minutes and set aside.  Finely chop tomatoes and set aside.   Squeeze juice from oranges and set aside.  Saute onion and garlic until tender.  Add onion, garlic, spices, sherry and orange juice to bean mixture.   Simmer soup on medium heat for 15-20 minutes .  Remove from heat and using blender or immersion blender, puree mixture to desired consistency.   Soup will be fairly thick and hearty – add more broth for a thinner consistency.

Add diced tomato, carrot /corn mixture and orange marmalade.  Simmer for another 10-15 minutes until well heated.  Add desired toppings and sides.  Enjoy!!!

Serving Suggestions:

Top with:

Sour cream, yogurt cheese or Trader’s Point Creamery Fromage

Chili Lime Fromage
To make: season TPC Fromage Blanc with chili powder and lime juice to taste.

Orange Marmelade Fromage
To make: mix orange marmalade with TPC Fromage Blanc to taste.

Shredded Sharp Cheddar

Salsa

Serve with:

Heated Blue Corn Tortilla Chips

Baked Cheddar Tortilla Chips

Corn Bread – Any variety…sweet, cheese or spicy.  I recently made sweet cornbread with

added flax meal – sweet & nutty – delicious!