Rosa’s Black Bean Soup
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Soak beans overnight or 6-8 hours. Drain and rinse. In a large pot water saute 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. Feel free to shared this post! If you like it please like it and if you tweet than please sing like a bird and tweet it! Healthy hugs, Vanessa |
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