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.

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
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.


About kbamaxwel

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


  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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