INGREDIENTS
1 cup
Carrots
1 cup
Celery
1
Cilantro, Fresh
3 cloves
Garlic
1 1/4 cups
Navy beans, dried
1 cup
Onion
1
Orange
1 14 1/2 ounce can
Vegetable broth or reduced-sodium chicken broth
1 cup
Salsa verde
1/8 tsp
Cayenne pepper
1
Cayenne pepper
1/4 tsp
Salt
1 tbsp
Vegetable oil
2 tsp
Cumin, ground
1
Dairy sour cream, Light
8 cups
Water