Instructions: 1. Soak Beans overnight in enough water to cover. 2. Drain. 3. Place Beans, 6 cups of water, broth mix, and pepper
in large pot and cook over low heat until the beans are tender, about 2 to 3 hours. 4. Meanwhile, cook the leek, carrot, and onion in about 2
cups of water
until tender, about 30 minutes. 5. When beans are done, remove 2 cups of beans in
liquid and process in
a blender or food processor until smooth. 6. Return to soup pot. 7. Place cooked veggies and water in the blender or processor and process until smooth. 8. Add to the beans and mix well. 9. Stir in the cilantro and orange zest just before serving.

Variations: Cook 1 peeled and chopped potato with the beans and/or puree all of the bean mixture for a thicker soup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.