Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 pound Dried Black Beans; 1/2 Tablespoons Olive Oil; 2 whole Medium Onions, Chopped; 6 cloves Garlic, Chopped; 1 whole Large Red Bell Pepper, Seeded And Chopped; 1 Tablespoon Cumin; 1 teaspoon Chili Powder; 2 quarts Vegetable Stock; 2 whole Bay Leaves; 2 Tablespoons Nutritional Yeast; 1 whole Lime, Juiced; Salt To Taste; Optional Garnishes, Such As Diced Avocado, Sour Cream Or Yogurt, And Salsa

13 ingredients

6 steps

Ingredients

1 pound Dried Black Beans
1/2 Tablespoons Olive Oil
2 whole Medium Onions, Chopped
6 cloves Garlic, Chopped
1 whole Large Red Bell Pepper, Seeded And Chopped
1 Tablespoon Cumin
1 teaspoon Chili Powder
2 quarts Vegetable Stock
2 whole Bay Leaves
2 Tablespoons Nutritional Yeast
1 whole Lime, Juiced
Salt To Taste
Optional Garnishes, Such As Diced Avocado, Sour Cream Or Yogurt, And Salsa

Directions

1

Place the beans in a bowl and cover with water. Allow to soak 6-8 hours or overnight. Drain and rinse prior to cooking.
2

In a large Dutch oven, heat olive oil over medium-high heat. Add the onions, garlic and red pepper, sauteing until onions are translucent and just beginning to turn brown. Add cumin and chili powder, stirring to combine.
3

Add the beans, vegetable stock and bay leaves. Bring to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender.
4

Remove bay leaves. Place 4 cups of the soup in a blender, pureeing until until mostly smooth. Return to the pot with the remaining soup, and add nutritional yeast and lime juice. Salt to taste. (Add a bit more chili powder if you would like more spice.) Serve warm with optional garnishes.
5

Will keep, covered, in the refrigerator for 4 days or in the freezer for 3 months.
6

Recipe adapted from Whole Foods.