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Simple Black Bean Soup
Nb persons: 8
|1 pound||dried black beans, (about 2 1/2 cups), rinsed|
|2 medium||onions, chopped|
|1 large||red bell pepper, seeded and chopped|
|4 cloves||garlic, finely chopped|
|1 tablespoon||ground cumin|
|1 teaspoon||ground chipotle pepper|
|2 tablespoons||chopped fresh cilantro|
|2 tablespoons||nutritional yeast|
|1 tablespoon||fresh lime juice|
|1/2||ripe avocado, chopped|
Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
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. 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. Remove 4
cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and
lime juice. Spoon into bowls for serving and garnish with avocado.
Per serving: 120 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g
total carbohydrate (7g dietary fiber, 2g sugar), 7g protein
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