Ingredients

Main Dish

• 2 tbsp olive oil
• 8 garlic cloves , minced
• 1 onion , large, diced
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp oregano
• 2/3 cup orange juice
• 1 19 oz (540 ml) can black beans , drained, rinsed, divided
• 1 796 ml (28 oz) can plum tomatoes
• 2 cups vegetable broth , low sodium
• 1-2 chipotle peppers , canned (in adobo sauce), minced
• 1 bay leaf
• 1/2 red bell pepper , diced
• 1/2 yellow bell pepper , diced
• 1/2 green bell pepper , diced
• 1 lime juice

Instructions

Instructions

1. Heat oil in large heavy saucepan. Add onion and garlic and sauté over medium-low heat until onion is soft, about 7 minutes. Be careful not to brown or scorch. Stir often.
2. place coriander and cumin seeds in a small dry pan over low heat. Stir and shake seeds for a minute until they begin to release an aroma. Sprinkle with oregano and continue to shake over low heat another minute or just until they begin to darken slightly. Transfer to a bowl of a mortar and pestle or spice grinder and crush to a coarse powder. Sprinkle over sautéed onions and stir in.
3. Add orange juice and deglaze pan. Cook over medium heat until juice is reduced by half.
4. Reserve 1 cup of black beans and set aside. Stir in remaining beans. Add tomatoes and their juice, vegetable broth, chipotle peppers, and bay leaf. Break up tomatoes with a fork.
5. Bring soup to a boil. Cover reduce heat and let simmer for 30 minutes. Stir in reserved black beans, diced peppers and lime juice and heat through. Serve with sour cream if you wish.