Name: Tropical Black Bean and Collard Green Soup
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 8 servings
Ingredients: 1 pound black beans ((about 2 cups dry)); 1 large onion (, chopped); 3 ribs celery (, diced); 4 cloves garlic (, minced); 2 tablespoons ginger (-root, minced); 1 teaspoon thyme; 1.5 teaspoon ancho chile powder ((or other pure, mild chili powder)); 0.25 teaspoon chipotle powder (or cayenne); 0.25 teaspoon allspice; 0.25 teaspoon ground nutmeg; 7 cups water ((6 if pressure cooking)); 1 cup carrots (, diced or sliced); 2 cloves garlic (, minced (or to taste)); 1 teaspoon smoked paprika; 0.25 teaspoon cracked black pepper; 1 teaspoon kosher salt (, to taste); 12 ounces collard greens (, cut into bite-sized pieces (or use the greens of your choice)); 0.5 cup orange juice (fresh); 1 null orange (, sliced)

Instructions

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1

Rinse the black beans (1 pound) and pick over them to remove any debris. Cover with [water] and either allow to soak at least 8 hours or do a quick soak by bringing to a boil for 1 minute and then allowing to soak for an hour. Keep soaking until you are ready to cook, and then drain the soaking liquid.
2

Heat a large pot or pressure cooker; spray lightly with [olive oil spray] if desired. Add the onion (1 large) and celery (3 ribs) and cook, stirring, until softened. Add the garlic (4 cloves) and ginger (2 tbsp) and cook for another minute (1).
3

Add the drained [black beans], water (7 cups) (or water (6 cups) if pressure cooking), thyme (1 tsp), ancho chile powder (1.5 tsp), chipotle powder (0.25 tsp), allspice (0.25 tsp), and ground nutmeg (0.25 tsp). Bring to a boil.
4

If pressure cooking, lock on the lid and bring to high pressure. Cook at high pressure for minutes (9). Remove from heat and allow pressure to come down naturally.
5

If cooking in a regular pot, simmer until [black beans] are very tender, [60-120 minutes] depending on your beans. If [black beans] seem too dry, add additional [water].
6

Once [black beans] are tender, puree using a hand blender or in batches in a regular blender. Return to pot and add carrots (1 cup), garlic (2 cloves), smoked paprika (1 tsp), cracked black pepper (0.25 tsp), additional [chilli powder], kosher salt (1 tsp), and collard greens (12 ounces). Simmer until [carrots] and [collard greens] are tender. Add orange juice (0.5 cup) just before serving. Serve garnished with orange (1) slices on top or on the side.