Black Bean Soup

This is my new favorite soup recipe.  I found it on the Whole Foods website but for some reason it is no longer there today.  Good thing I printed it out!  While my older children claim to not like it and Ethan did not even try it, I don't care.  It is delicious!

The original recipe calls for soaking beans overnight and then cooking for 1 1/2 hours.  I usually don't have that kind of time.  I prefer to get them soaking in the morning at breakfast so they are ready for cooking at dinner.  Then, I use the pressure cooker to cook them which takes about 4 minutes once the pressure cooker is rocking.  I use 1 teaspoon of salt during soak and cooking so the beans stay intact.

Makes 8 1 cup servings

Ingredients:
1 pound dried black beans
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
ripe avocado, chopped (optional)

Directions:
Rinse and soak beans with 1 teaspoon salt for at least 6 hours.  Rinse, drain, and cook 4 minutes pressure cooker or other method.   In large pot, bring 1/2 cup water to simmer over medium-high heat.  Add onions, bell pepper and garlic.  Cook about 10 minutes until onions translucent.  Stir in cumin and chipotle.  Cook about 1 minute, stirring.  Add beans and 1 cup water.  Bring to boil then simmer for 10 minutes.  Remove 4 cups soup and purée in blender.  Return purée to pot, stir in cilantro, nutritional yeast, and lime juice.  Garnish with avocado (optional).

Nutritional Information:
1 cup serving: 216 calories, 3g sugar, 14g protein, 15g fiber, 30mg iron

Ratings:
2 out of 5 family members loved it!