Black bean soup

Another Whole Foods recipe.

This was yummy.

I did not use the avocado but the lime added a wonderful lift!  Instead of chipotle powder, I use chili paste.

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. Spoon into bowls for serving and garnish with avocado.

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About kbamaxwel

Moving forward every day. Creating and feeding my passion and spirit.

2 comments

  1. This does look yummy! I will have to try it – but why the nutritional yeast? can I use ground flax seed instead? Why no avocado?

  2. hmmm I don’t know why the yeast – except that it is wonderful! and may add to some thickening. I didn’t use avocado because I didn’t have any, Michael doesn’t really like it and I didn’t think it was necessary:)

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