| Rosa’s Black Bean Soup |
Recipe Type: Soup
Author:
Ingredients
- 1 lb. dried black beans (about 2 1/2 cups), rinsed
- 2 medium onions, chopped
- 1 large red bell pepper, seeded & chopped
- 4 cloves garlic, finely chopped
- 1 TBS ground cumin
- 1 tsp ground chipotle pepper OR mexican chili powder
- 2 TBS fresh cilantro, chopped
- 2 TBS nutritional yeast
- 1 TBS fresh lime juice
- ½ ripe avocado for garnish, chopped
- 2 diced tomatoes, for garnish
- sea salt, to taste
Instructions
- Soak beans overnight for 6-8 hours.
- Drain and rinse.
- In a large pot water sauté onions, bell pepper and garlic over medium heat until onions are translucent and begin to brown, about 10 minutes.
- Stir in cumin and chipotle or mexican chili powder and cook for 1 minute, stirring.
- Add beans and 10 cups water, bring to boil then lower heat to a simmer and cook uncovered for 1 1/2 to 2 hours or until beans are tender.
- Once beans are cooked, remove 4 cups soup and puree in a blender.
- Return puree to pot, stir in cilantro, nutritional yeast, lime juice and salt to taste.
- Serve warm, garnished with tomatoes and avocado.
