3/4 c. chopped onion
3 1/2 c. stock or broth
1 carrot, chopped
1 stalk celery, chopped
1 tsp. ground coriander
1 tsp. ground cumin
3 c. cooked black beans, drained
1 1/2 oranges, peeled, seeded, chopped
1/2 c. orange juice
1/2 tsp. black pepper
1/4 tsp. cayenne
1/2 tsp. lemon juice
1/2 c. apple juice
Chopped fresh cilantro

Cook onion in 1/2 cup broth until tender; then stir in garlic, carrot and celery. Cook for 5 minutes. Add coriander and cumin and continue cooking. (Add liquid as needed.) Add black beans, broth, oranges and orange juice and cook for 20 minutes more, stirring occasionally. Add remaining ingredients before serving. Blend half of the soup in blender or food processor and return to pot. Serve hot garnished with fresh cilantro. Serves 4.