Rosa’s Black Bean Soup

• 1 pound dried black beans (about 2 1/2 cups), rinsed
• You can also use 2 can of rinsed canned beans
• 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 chopped fresh cilantro
• 2 Tbs nutritional yeast
• 1 Tbs fresh lime juice
• ½ ripe avocado for ganish, chopped
• 2 diced tomatoes for garnish
• sea salt to taste

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.

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Healthy hugs,

Vanessa