Ingredients

2 cups dry black beans, or 3 15 oz. cans black beans, rinsed and drained

4 cups water or vegetable broth

1 large onion, chopped (1 cup)

10 medium cloves garlic, chopped

2 teas. cumin ground

2 medium carrots, diced

1 cup chopped bok choy

1 large bell pepper, chopped (1 cup)

1 1/2 cups orange juice

2 med. tomatoes, diced (2 cups)

1 large sweet potato, cubed and roasted for 10 minutes 400 degree oven

black pepper to taste

cayenne, to taste

green onions, chopped

cilantro, fresh

salsa

Preparation

  1. Soak beans overnight if using dry. Rinse. Place in large pot and cover with 4 cups water or broth. Bring to boil, cover, simmer for 1 1/4 hours or until tender. Skip this step if using canned beans.
  2. Wash and cube sweet potato. Place on aluminum foil lined cookie sheet in a 400 degree oven. Roast while you prepare the soup.
  3. In a pot, stir fry in small amount of broth the onions, half the garlic, cumin and carrots until just ender. Add the bok-choy, rest of the garlic and bell pepper. Stir fry 10 minutes.
  4. Add beans, broth to veggie mixture. Stir in orange juice, diced tomatoes and sweet potatoes. Add black and cayenne pepper to taste.
  5. Simmer for 10-15 on low heat. Serve in bowls topped with chopped green onions, cilantro and salsa.