Bean soup

Easy Black Bean Soup

Love this easy pantry soup. High in fiber and loaded with antioxidants and just as good as a leftover lunch.

Make sure to plan ahead and allow time for soaking the beans. Serve with salsa and 100% corn chips, if you like.

  • 1 lb Dried black beans (rinsed (about 2 1/2 cans))
  • 2 Medium onions (chopped)
  • 1 Large bell pepper (seeded and chopped)
  • 4 cloves Garlic (finely chopped)
  • 1 tbsp Ground cumin
  • 1 tsp Ground chipotle pepper
  • 2 tbsp Fresh cilantro chopped
  • 2 tbsp Nutritional yeast
  • 1 tbsp Fresh lime juice
  • 1/2 Ripe avocado (chopped)
  1. Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.

  2. 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.

  3. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 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.

  4. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. 

  5. Spoon into bowls for serving and garnish with avocado.