Black Bean Soup

By courtneyepowell

Ingredients

• 1 pound dried black beans (about 2 1/2 cups), rinsed
• 2 medium onions, chopped
• 2 large red bell pepper, seeded and chopped
• 4 cloves garlic, finely chopped
• 1 16oz. jar organic salsa medium to hot
• 1 tablespoon ground cumin
• 1 teaspoon ground chipotle pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lime juice
• 1/2 ripe avocado, chopped

Preparation

Step 1

1. Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse. 


2. In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes.
3. Stir in cumin, salsa, and chipotle and cook 1 minute, stirring.
4. Add drained beans and 10 cups water.
5. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender.
6. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice.
7. Spoon into bowls for serving and garnish with avocado.

** The purpose of the yeast is to provide extra cheese-like flavor. It is not necessary and the recipe will be fie without it. If you like it spicier, add 1 TBS chili powder and 1/2 tsp cayenne pepper.