Simple Black Bean Soup

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serves 8

Ingredients

1 pound dried black beans (about 2 1/2 cups), rinsed 
2 medium onions, chopped
1 large red bell pepper, seeded and chopped 
4 cloves garlic, finely chopped 
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

Method

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

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. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. (Option: add some chopped vegetables, and cook until soft) Spoon into bowls for serving and garnish with avocado.

Nutrition

Per serving: 120 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g total carbohydrate (7g dietary fiber, 2g sugar), 7g protein