Food & Drink,  Recipes

Black Bean Soup

January 13, 2013 /

Black Bean Soup
*Batch Cooking Recipe*
Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with salsa, if you like.
BlackBeanSoup1
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

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 9 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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