6 cups water
8 ounces dried navy beans ( 1-1/4 cups)
1 large onion, chopped (1 cup)
2 stalks celery, sliced (1 cup)
2 medium carrots, sliced (1 cup)
3 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 14.5-ounce can vegetable broth or reduced-sodium chicken broth
1 cup salsa verde
Light dairy sour cream (optional)
1. Rinse beans. In a 4- to 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
2. In the Dutch oven cook onion, celery, carrots and garlic in hot oil until tender. Stir in cumin, salt and cayenne pepper. Add broth and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
3. Using a handheld immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender. Cover; blend slightly.) Return to pan. Finely shred 1 teaspoon peel from orange; then juice the orange. Stir orange juice, peel and salsa verde into soup; heat through. Top with sour cream, if desired, cilantro, and a dash of cayenne.
Serves 6. Per serving: Calories 203, Total Fat 4 g, Cholesterol 0 mg, Sodium 653 mg, Carbohydrate 34 g, Fiber 12 g, Protein 10 g, Sugar 7 g.