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If you struggle with digesting beans, add a 1-inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purée the soup.
Heat oil over medium heat in soup pot. Add onion, celery, carrots, and bell pepper, and sauté until onion is translucent and all vegetables are beginning to soften, about 8 minutes.
Add garlic and cumin, and sauté 1 minute more, stirring frequently. Add broth, orange juice, zest, tomatoes, beans, orange juice concentrate, salt, and cayenne, and mix gently.
Increase heat, and bring soup to a boil. Reduce heat to medium-low, cover, and simmer 20–30 minutes, stirring occasionally, until all veggies are tender.
Purée soup with immersion wand to desired consistency, and stir in cilantro, if using, just before serving. (If you don’t have an immersion wand, purée in batches in a blender, being careful not to burn yourself with steam build-up.)
- Calories 500
- Carbohydrate Content 78 g
- Fat Content 7 g
- Fiber Content 29 g
- Protein Content 32 g
- Saturated Fat Content 1 g
- Sodium Content 1310 mg
- Sugar Content 18 g