Simple Black Bean Soup
3

Serves 8

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with hot sauce or salsa, if you like.

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    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
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    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.

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

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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