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Ingredients
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2 tablespoons olive oil
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2 stalks celery, chopped
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1 carrot, chopped
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½ yellow onion, chopped
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3 cloves garlic, chopped
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2 (15 ounce) cans black beans, undrained
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¾ cup chicken broth
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¼ cup orange juice
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2 teaspoons cayenne pepper
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1 teaspoon chili powder
Directions
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Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
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Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
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Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.
Cook's Note:
White wine can replace orange juice for a different flavor.
Use vegetable broth in place of chicken broth to make this vegetarian.
Nutrition Facts (per serving)
293 | Calories |
8g | Fat |
44g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 293 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 1mg | 0% |
Sodium 1033mg | 45% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 17g | 59% |
Total Sugars 4g | |
Protein 14g | 28% |
Vitamin C 19mg | 21% |
Calcium 104mg | 8% |
Iron 5mg | 25% |
Potassium 876mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.