Ingredients

• 2 tablespoons of vegetable broth
• 1 medium red onion, chopped
• 3 celery ribs, finely chopped
• 1 large carrot, peeled and sliced into thin rounds
• 4 garlic cloves, pressed or minced
• 1 teaspoon sea salt
• 1/3 teaspoon dried red pepper chopped and deseeded
• 1 tablespoon of nutritional yeast
• 4 cans (15 ounces each) black beans, rinsed and drained
• 4 cups (32 ounces) low-sodium vegetable broth
• 3/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Diced avocado
• Lemon juice

Steps

1. Chop all veggies in a food processor except cilantro. 
2. Heat 2 tablespoons broth in a large soup pot over medium heat until shimmering.
3. Add the onion, celery, carrot, garlic and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 8- 10 minutes.
4. Stir in the cumin and red pepper flakes and cook until fragrant, about 30 seconds.
5. Add 1 tablespoons of nutritional yeast
6. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer until the beans are very tender, about 30 minutes.
7. Add cilantro and lime juice.

Top Soup with avocado and a little lemon juice and serve with brown rice.

Nutrition Facts for Soup

Number of servings – 6

Per 2-cup serving

• Calories: ~420–450
• Sugar: ~6–8 g
• Sodium: ~1,000–1,200 mg
• Fat: ~4–6 g
• Carbohydrates: ~76–80 g
• Protein: ~22–26 g
• Cholesterol: 0 m